This cake looks delish!!! Last year I ventured into making cakes in a jar for my co-workers Christmas gifts. Thank God they were a hit and now they want more. My specialty is carrot cake but a want to expand and absolutely love pumpkin!! This recipes seems absolutely perfect but I’d have to make some substitutions for health reasons. The white flours and sugars would be brown and what do you think of soy milk? And yep they’d be baked in mason jars…any suggestions?
Please if you don’t mind respond via email.
Thanks and Happy Holidays to you and yours.
BronxGurl
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