Comments on: Pumpkin Cake with Molasses Cream Cheese Frosting

By: Judith Hanneman

Judith Hanneman — Thu, 23 Nov 2017 04:44:58 +0000

In reply to Chandana.

I used vegetable oil too. It just needs an oil that doesn’t have a strong flavor–like olive oil does.

By: Chandana

Chandana — Wed, 22 Nov 2017 03:47:34 +0000

The ingredient list calls for vegetable oil, whereas the recipe calls for Grapeseed Oil. I don’t have Grapeseed at home so will go with vegetable.

By: Judith Hanneman

Judith Hanneman — Sat, 18 Nov 2017 17:29:26 +0000

In reply to Coneaya.

Thanks for those great tips!!! Happy Thanksgiving to you and your family too <3

By: Coneaya

Coneaya — Sat, 18 Nov 2017 15:29:29 +0000

Judith and Teresa: I always omit baking soda I don’t like the taste it gives my baked sweets. I am going to bake this cake and add 1 teaspoon of baking powder per cup of flour. Which is what King Arthur flour website suggests. Oh I may add golden raisins so I would add 1/2 teaspoon more of baking powder. Happy Thanksgiving and God Bless! Oh and Judith thanks was looking for a sheet cake i could bake
days ahead that would not dry out.

By: Judith Hanneman

Judith Hanneman — Fri, 17 Nov 2017 02:05:00 +0000

In reply to Teresa.

I’m not sure Teresa. The best place to ask that is at King Arthur Flour site. Offhand I’d say no, but the King Arthur people are real baking experts.

By: Teresa

Teresa — Thu, 16 Nov 2017 23:55:21 +0000

This looks so yummy! Would it change it much if I use sodium free baking powder and baking soda? Thank you