The Baked recipe this week was for Pumpkin Almond Cake. I was reluctant to make this. I waited until after Thanksgiving so I was both sated and sick of cooking. It has almond butter in the frosting and I don’t like almond butter. A few years ago some cruel person told me about the carcinogenic mold in all peanut butter, and I switched to almond butter. I spent the next two years like a heroin addict in a methadone program. Last summer I went back to peanut butter and it has been bliss. I figure lots of things can kill me, and to badly paraphrase Clement Freud on healthy living, “you don’t actually live longer; it just seems longer.”
But this whole Baked Sunday Mornings has the feeling of assignments and that, embarrassingly, brings out the apple-polisher in me, so I commenced baking.
The recipe wants flour and almond flour. I actually had some almond flour, though I can’t remember why. I baked it in my cheesecake pan which worked a trick. The frosting calls for almond milk, and I substituted half and half. It also has a fair bit of salt, which helped.
I can’t really criticize this cake. As a cake, it is wonderful, moist without being heavy, flavorful and not too sweet. It came out perfectly for me, so it must be a very forgiving recipe. The frosting is a good complement. The problem is me. I like raisins and nuts in my pumpkin cake and there is the aforementioned aversion to almond butter.