Oklahoma Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Fuzzy
Why aren't you inviting all of us over for pumpkin pound cake??? That sound delicious! Recipe, please!
Re: Fuzzy
Me three! I love all pumpkin baked goods.
lol Here you all go. It's really tasty! It also makes for a good breakfast :P For once, my MIL and her friend both wanted pieces to keep with them. They usually force me to take home all of the leftover dessert!
It's just a little sweet, unlike regular pound cake, and there is actually no butter. I used Smart Balance oil because that's my usual canola-type oil, so I'm claiming that my cake is heart healthy
http://www.tasteofhome.com/recipes/Pumpkin-Pound-Cake-2
It doesn't work for me when I click on it, either! That's weird. Nest fart.
I'll just c&p it directly here. In case there are any WC peeps around, the recipe is from the Taste of Home website.
Ingredients2-1/2 cups sugar1 cup canola oil3 eggs3 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon salt1/4 teaspoon ground cloves1 can (15 ounces) solid-pack pumpkinConfectioners' sugarDirectionsIn a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.Transfer to a greased 10-in. fluted tube pan. Bake at 350? for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.