The other night, as I was laying on my floor paging through cookbooks like usual, I came across an interesting recipe that really struck my fancy. It was for “Bohemian Wedding Cake” and the cookbook was My Nepenthe: Bohemian Tales of Food, Family and Big Sur.
Bohemian Wedding Cake.
Doesn’t just the name alone intrigue you?
Am I the only one who lays awake at night thinking about interesting new cakes?
I can’t be the only one!
There should be a support group for people like us.
This is essentially a pumpkin spice cake, made with half whole wheat flour, a whole can of pumpkin puree and a healthy dose of walnuts thrown in for good measure. I figured it was perfect for October and it makes a wonderful afternoon snack, served with a tall glass of cold apple cider. The recipe in the cookbook calls for cream cheese frosting, but I was out of cream cheese so I used The Pioneer Woman’s “best frosting ever” recipe and it was glorious. Simply glorious.