A Cake for Fall

     I have my friend Laura to thank for this.  She turned me on to Food 52.   I am still not entirely sure  how to describe this site, but here is a ham handed attempt.  It's a food site, with accumulated recipes from what I gather is other folks' blogs and a few other sources.  It also sells foo-foo products that are groovy to look at but rather pricey.  So I ignore that part.  But the aggregator concept is cool.  So then there are a series of say, summer tomato salad recipes from a variety of places.  Or 10 new things to do with chicken.  That sort of thing.
     Somehow, probably when I 'joined' the site, it started to send me daily emails with this stuff.  I am sure I am missing 10 other things that this site is capable of, but that just gives another reason to check it out.
     The recipe that I made today comes from there.  It neatly coincides with the accumulation of too many squashes in my garage and the realization that I had some left over puree in the freezer from last winter as well.
      It also coincides with a general urge to purge.  I would desperately love to commence with a kitchen remodel, but can't yet.   The reasons why are basically out of my control.  So, in an effort to DO something that IS in my control, I have been slowly purging out junk from the garage to eventually make way for the stored items from the kitchen.  Very satisfying.  It's amazing how we amass stuff, and basically don't need much of it.
     Also, my beef group has ordered another beef, and I have a little over a month to finish the residual beef in the freezer.  So the above-mentioned urge thus carries over to the freezer, which is also located in the garage.
     All of this is a long-winded way of saying I had the pureed squash, and now I have a recipe.  It is a simple pumpkin spice cake, one layer.  It is topped with a cream cheese frosting and then garnished with candied pumpkin seeds.  Perfect for fall.  The only thing that I am not overjoyed with is the pumpkin seeds.  What to do?  The lighter green ones that are more attractive for this sort of thing are, according to PCC, sourced from China.  The darker green ones are sourced from Oregon.  So darker green pepitas it is. They all taste the same, but somehow, I don't think my cake is a beautiful as the one on the website....Ah well.  Gotta walk the talk.

     I haven't monkeyed with the recipe at all, and thus won't bother to print it here.  BUT you can find it at Food52.....with this link:

Addendum:  My neighbor Robb complained loud and long that the following link did not work for him.  I copied and pasted it into my server and it worked JUST FINE ROBB.

 http://food52.com/blog/11384-pumpkin-cake-and-proud-of-it?utm_source=Sailthru&utm_medium=email&utm_term=Editorial%20AND%20Provisions&utm_campaign=10012014_Edit%2BProv_Midweek

However, if you too experience technical difficulties, then try the following:
1.  This link:  http://food52.com/recipes/search?q=pumpkin+cake
2.  Or, failing that, look up food52, and type in Pumpkin Cake in their search line.

I did all three, and all three worked for me.