Pumpkin cake

This was a disastrous week of baking for me, after 3 failed attempts to veganize a sweet potato roll cake. I had originally wanted to make one for my friend Alison, but ended up adopting a turkey for her instead.

But I was given the task of bringing dessert to my parents hours for Thanksgiving and after the 11 pm failure the night before, I found a pumpkin cake recipe in the Millennium cookbook to use instead. I followed the cake recipe, subbing 5 spice for cinnamon and less ginger, made a vanilla cooked buttercream, and dressed the cake with some ground, toasted pecans.



It's denser than I would like, but I think that's the fault of my oven and its inability to stop reheating itself until it's at least 75 degrees over the set temperature.