Fresh Pumpkin Cake
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To roast fresh pumpkin-   break off the stem and cut the pumpkin in half.  Scrape out the seeds and place the pumpkin halves cut side down in a rimmed pan filled with inch of water.  Bake at 350 F  until a fork or skewer pierces the skin and flesh easily, 20-25 minutes for small sugar pumpkins.  Let cool, scrape out the flesh and mash.  Freezes well.


Yield: 6-8 servings

 2 eggs
c light brown sugar, packed
c vegetable oil

1 c fresh pumpkin puree

1 c cake flour, sifted
1 tsp baking soda
1 tsp cinnamon
tsp nutmeg
tsp ground cloves
tsp salt

Beat the eggs, brown sugar, and oil together.  Add pumpkin puree and mix until smooth.  Stir in dry ingredients until completely moistened.  Pour batter into greased 6 cup bundt or loaf pan and bake 30-35 minutes at 350 F.  Cool in the pan 10 minutes before unmolding onto a cooling rack.  Serve with cinnamon whipped cream.

This recipe is easily doubled.

 

 

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