Rum Frosted Pumpkin Bars

Rum Frosted Pumpkin Bars

• pointsevenout 13 years ago
  Recipe by Sharebear1: Rum Frosted Pumpkin Bars
  Made this yesterday and let it set in the fridge for a day. It tastes good but can't help feeling that I didn't do something right.
  Bake time took 50% longer than spec'd and the cake is a little heavy on the bottom like it didn't rise enough.
  I don't know! Looks like the recipe should have worked.
  Only deviation from the recipe was I used real Jamaican Rum in the frosting because I didn't have any extract. But have since bought a rum extract bottle.
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• lilliancooks 13 years ago said:
  Maybe theres a mistake in the ingredients...too much wet ingredients compared to the dry ingredients?
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• pointsevenout 13 years ago said:
  Made me go back and look at the recipe again.
  Normally to make self-rising flour there is 1 1/2 teaspoons of baking powder in 1 cup flour. This recipe has only 1 teaspoon baking powder. Maybe it's a typo and should be 1 Tablespoon baking powder.
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• lilliancooks 13 years ago said:
  Wow! 1 tablespoon sounds like a lot of baking powder for 1 cup of flour!
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• pointsevenout 13 years ago said:
  Maybe it is. It was just a thought. 1 teaspoon is less than normal for self rising flour.
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