You know me, but do you really know me? The weird quirks, the oddball eating habits?
Do you know I’m the type of person who pours herself a bowl of raisin bran then picks through the next 6 inches of cereal, foraging for bonus raisins?
Do you know I like my leftover pizza heated just to the point of cheese un-coagulation and not a degree more?
And do you know that I ate the cream cheese frosting off of every batch of pumpkin bars my mom made during my childhood, leaving behind a sad pan of naked treats? And blamed my brothers? Yeah…
But I’m getting older and I’m trying harder to keep my weirdo-ness under wraps. I’m getting better about keeping my dirty mitts out of the cereal box, I promise I won’t fly off the handle if the cheese on my day-old pizza starts to bubble. And if I make a pumpkin dessert that requires cream cheese frosting, I’ll use an almost obscene amount to make up for my years of misdoings.
So here’s a fall pumpkin gingerbread cake, layered with decadent cream cheese frosting. The cake is dark from molasses, rich with pumpkin, and deeply flavored with ginger and a handful of other warm spices. I made it to share with my parents because, well, they’ve got some catching up to do when it comes to fully frosted pumpkin desserts.
