With a few of my own changes.
I seem to always be tweaking recipes. :)
The recipe was originally written for a regular bundt pan, I opted to make in Nordic Ware's 'Great Pumpkin Pan'. *
I adapted it by adding an orange buttercream filling between layers ~
And I made a Cinnamon Icing instead of the Buttermilk drizzle as called for in the original recipe.
I used some grape leaves from our vines for decorations to simulate pumpkin leaves.
The only other change I would strongly suggest is to make the cakes one or two days ahead, wrap them tightly so they remain moist, then decorate the day you plan to serve it.
The one or two day aging makes all the difference ~ allowing the spices to mellow out and the cake to become more flavorful and a little more dense and moist in texture.
I also doubled the amount of spices indicated in the recipe after reading reviews on epicurious.com.
The very last of the roses are fading from the garden this year ~ so I could not resist garnishing the plates with one of my favorites ~ this one is "Gift of Life"
I know that traditional wisdom dictates that any garnishes on the plate should be edible, and since we are organic gardeners (and we don't use chemical sprays.) You could eat this rose if you had a mind to ~ And we do... Many times I'll sprinkle some pretty rose petals over salads... and also make Rose Petal Jam from our roses.
Changes I made to the recipe:
For the filling between the layers, I added 1 teaspoon finely grated orange zest and a couple of drops of pure orange extract to vanilla buttercream icing (use your favorite recipe.)
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