11 responses

  1. Maureen | Orgasmic Chef
    October 15, 2013

    Since we have no food allergies that will make us more than mildly uncomfortable, I don’t ever think about how to change recipes to suit a particular allergy but I have a good friend that’s like the woman you cooked for. It IS a challenge but it’s fun. Your tea cake sounds so good!
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    • Lizzy (Good Things)
      October 16, 2013

      Wow, what a wonderful recipe. But please Judy or Maureen tell me, what’s the different between baking powder and baking soda, and why both? And what to use instead of pumpkin pie canned stuff? I want to make this one… I do try to freeze our cakes, but we just eat them instead!
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  2. ChgoJohn
    October 15, 2013

    This tea cake sounds delicious, Judy, and I marvel at your ability to convert a recipe to GF so easily. I don’t bake nearly enough to feel comfortable making the adjustments you did without batting an eye. I guess I really do need to bake more. :)
    ChgoJohn recently posted..Blueberry-Lemon SliceMy Profile

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  3. john@kitchenriffs
    October 16, 2013

    Great recipe! We don’t need to cook GF for ourselves, but like you have friends who are intolerant, so we’re developing recipes that work for us and them, too. You really had an additional challenge, though, and handled it wonderfully well. Terrific cake – this looks full of flavor. Thanks so much.
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  4. mjskit
    October 16, 2013

    What a challenge you gave yourself by eliminating any chance of allergy reactions or other diet restrictions. I can’t believe the outcome. This cake looks so creamy and delicious! I can see why everyone loved it!
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  5. Mandy – The Complete Cook Book
    October 17, 2013

    I have to share this fabulous recipe with my sister-in-law who’s son is allergic to just about everything the poor fellow. She will love this and so will he.
    :-) Mandy xo
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  6. Linda
    October 17, 2013

    Judy, you are truly a special friend and woman. How thoughtful of you to create a dessert everyone will enjoy. I also try to accommodate my friends who have allergies but it does become a bit nerve wrecking to try out a new switch of ingredients! I agree this sounds perfect for Thanksgiving. And I also agree, I do not leaving sweets around my kitchen as the temptation is killer!! So I’m glad to hear you feel the same and freezing a portion is a good idea!!
    Linda recently posted..Pumpkin Ginger BiscottiMy Profile

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  7. Barbara Bamber | justasmidgen
    October 20, 2013

    I had to pin this under recipes to try! I’m not eating a lot of gluten these days and it seems to be helping:) Love the spices!
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  8. Raymund
    October 21, 2013

    I think this will be my first pumpkin cake recipe! I never made one so I will keep this and when pumpkin season arrives here watch my space out :)
    Thanks for sharing
    Raymund recently posted..Must Try Food in ItalyMy Profile

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  9. Julia | JuliasAlbum.com
    October 24, 2013

    What a gorgeous pumpkin spice pie! Those candied nuts really enhances it. I just want to grab a spoon and dig right into this cake!
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  10. Mich
    October 28, 2013

    This looks amazing! I was looking for something to bring to a Halloween party this weekend – this recipe wins! And bonus, it’s healthy without looking healthy. I like to trick my friends into eating healthy foods – plus my boyfriend can’t eat dairy anyway. Thanks :)

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