RECIPE: REC: Pumpkin Cake with Cream Cheese Frosting. Made this yesterday to take to

RECIPE:

barbara-in-va

Well-known member
a friends home. (They do "concert in your home" events, what a fabulous venue for artists and fans alike!) And it was very well received. DH and I loved it. The texture is light and "smooth" if that can be said about a cake. Lots of warm spices for a delicious aroma as well as playing happily with the pumpkin. Two things, the icing was enough for 2 cakes and I think the caramel for the pumpkin seeds should be doubled. If you were to double it would you just double the sugar but keep the butter at 1T? Other than that, WOW! It is a good cake. (FWIW: I used homemade pumpkin which is probably a tiny bit thinner than canned.)http://food52.com/recipes/30963-pumpkin-cake-with-cream-cheese-icing-and-caramelized-pumpkin-seeds

 
Fabulous! Thank you. Barb, when you cook your own pumpkin for pulp...

After roasting/cooking, put it into a saucepan and simmer awhile to cook off the excess liquid and make it thicker. It also gives it a more roasted taste.

 
cheezz, I have tried that but it errupts like a volcano all over my kitchen. So, today

I roasted a HUGH cinderella pumpkin that was very moist. I put the roasted pieces thru the food mill and then into the crock pot for 4 hours. It is now much, much thicker and my kitchen is not a disaster area!!

I used the method Ang suggested for apple butter, prop the crock pot lid open by laying a knife along the edge to keep the lid cracked open for evaporation. Works perfectly. Thanks Ang!

 
I use an anti-splatter screen on my crock pot when making apple butter. . .(more)

I get the butter/sauce hot, pour it into a pre-heated crock pot (setting is "High" and cover it with the screen. I get little to no drip-back and it cooks down nicely. Often I find these screens for fifty cents or so at yard sales and I now have 5-6 of assorted sizes. They can be found inexpensively at kitchen ware stores as well.

 
oh...is THAT how you get homemade pumpkin to have more taste: condense it! If I ever

feel the need again to grab handfuls of slimy seeds and disgusting guts while disemboweling a pumpkin like some Inquisition sadist, I'll give it a try.

Wait...I don't have a mill. Oh, Thank the Great Pumpkin, that's settled. It's back to canned Libby's.

 
hahaha...I put it in my blender. Works well. You get more taste by condensing almost anything

 
Wow, looks like the grains of paradise would be great in this. Perfect size for book club nite

 
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