Today I am continuing to spend as much time with my littlest sister as possible, as she leaves in a few days for the East Coast. We see each other so infrequently that maximizing our face time together is very important to me. It's been such a lovely week as we've explored Seattle together--both city and nature. Foraging, cooking, treats, and chats by the fire have all been highlights.
In the meantime, I'd like to share with you a pumpkin cake spiced with peppery quatres épices, a white chocolate glaze and toasted pepitas (inspired by these yummy cookies). I've made this cake many times in the past month or two, as I am on an endless pumpkin kick that didn't stop at Thanksgiving! For me, pumpkin is an excellent flavor to channel throughout the winter and I love sharing it with others.
Spiced Pumpkin Cake, White Chcoolate + Pepitas | Pie Boxes | Quatres Épices recipe after the jump
2 teaspoons ground white pepper (can sub in black pepper)
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
Mix well and store for 6 months in an airtight container (love the Glasslock ones).