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Pumpkin cake with cinnamon, ginger and allspice


Portions for 1 serving:

1 cup pumpkin purée

1 1/2 cup sugar

1/4 lbs butter

1/2 cup sour milk or buttermilk

3 eggs


2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp allspice


Frosting:

3 tbsp warm water

1 tsp vanilla

1 cup confectioner's sugar (more or less)



During previous days, while preparing a pumpkin soup, steam more pumpkin than needed and keep one cup of purée for this recipe.

Pre-heat your oven at 350°F (180°C).

Cream the butter in a large mixing bowl and gradually add the sugar. One well blended, add the eggs slightly beaten, the sour milk and the pumpkin purée.

In an other bowl, mix all the dry ingredients and pour into batter, beating thoroughly.

Butter and flour a 9x9inches square baking pan, pour the batter in and bake for 30mn at 350°F (180°C). Test with a knive which should come out clean. Leave the cake in the pan or let cool for 5mn before turning out on a rack.

Frosting:

Pour the water and the vanilla in a bowl and add the sugar little by little while beating with and electric beater. Stop when the frosting is quite solid and spread it on the cake. Do NOT use plain sugar.

A very good autumn cake!!!