I am looking for a fairly easy (yet from scratch) recipe for a nice, fluffy pumpkin cake. We have a lot of frozen pumpkin (which I can drain and then works like canned) that I would like to help use up. In looking, so many recipes call for four eggs. I am wondering why a pumpkin cake would need SO many eggs. I find with other things I make with pumpkin that it doesn't need much egg because of properties of the pumpkin. Does anyone know why recipes call for so many eggs or, do you have a good simple recipe with less eggs needed? Thank you.
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7/5/16 at 7:03pm