Here’s a great Fall Dessert that’s a perfect Thanksgiving option. Gingerbread spices fill the house while it bakes and pumpkin makes the cake perfectly moist. Every time I make it, I’m asked for the recipe.
Click on the caption above for the recipe. This is a cake I modified for high altitude and using spelt flour in place of All Purpose Flour. It started from a fantastic recipe from Willow Arlen's food blog "Will Cook For Friends". It's called the World's Best Pumpkin Gingerbread Bundt Cake with Toffee Sauce, and it truly is the best. I was determined to make it work with the baking challenges of high altitude and with the little more delicate spelt flour. It took some trial and error but I'm really pleased with my final adjustments. Most baking recipes at higher elevations require a ratio of less sugar and more flour to the original recipe. I've learned a lot from baking at a catering kitchen at high altitude. There's nothing worse than big batch catering baking that fails. I can't tell you how many amazing Trifle Desserts we've made with cakes that have exploded and sank. We make constant revisions to recipes we find and start with small batches to make sure it works. The science is fun, it's basically chemistry experiments in the kitchen. So, if you're baking is sometimes hit or miss at high altitude, give this recipe a try.