For my 2nd Aussie-American Thanksgiving, I was much more prepared! I concocted a dessert of classic American & Aussie flavours; Pumpkin, Salted Caramel, and White Chocolate Tim Tams – for this holiday treat. This vanilla spice cake got a homemade pumpkin puree filling between its layers, frosted with fresh whip cream, drizzled with caramel (not homemade – gasp!), and topped with white chocolate Tim Tams. Needless to say, there was only 1 tiny slice leftover,  which my waistline is incredibly “thankful” for. This homemade cake does take a little bit of time, but it simple and fun to make! BONUS, it will make your friends think you are a master baker! For Christmas try dates instead of pumpkin.  RECIPE: Caramel Spice Cake FROM: inspired by a Chocolate version by Harriet Olafsdottir MAKES: about 24 medium slices QUICK TIME-SAVING BAKING TIPS: 1. If you are going to make the Pumpkin Puree filling, you can dice the pumpkin and get it steaming while […]