Pumpkin Cake
8 servings
120 minutes
Pumpkin cake is a fragrant and tender treat rooted in American culinary traditions. The history of this dessert is linked to the autumn harvests of pumpkins that inspire cozy and warming baked goods. It has a soft, moist texture rich in the flavor of sweet pumpkin and warm spices—cinnamon, nutmeg, ginger, and cardamom. This combination gives the cake a rich, slightly spicy taste and appetizing aroma. It is served as a standalone treat or accompanied by sour cream, whipped cream, or honey. Ideal for cozy tea times on cool autumn days and as a festive treat for Thanksgiving. With its simple preparation and accessible ingredients, pumpkin cake has earned the love of many generations of home baking enthusiasts.
1
Cut the pumpkin in half and remove the seeds. Peel it.
- Pumpkin: 500 g
2
Cut the pumpkin into pieces of equal size.
3
Transfer them to a saucepan and cover with water so it fully submerges the pumpkin. Place on heat and cook until soft.
- Pumpkin: 500 g
4
Drain the water from the cooked pumpkin and save a cup of broth. It may be needed to adjust the consistency of the puree. Blend the pumpkin flesh. Before starting to prepare the dough, let the puree cool down. You will need 450 g of puree for the cake.
- Pumpkin: 500 g
5
Pour flour, baking powder, soda, salt, and spices into a bowl. Mix with a whisk.
- Wheat flour: 300 g
- Baking powder (raising agent): 1.5 teaspoon
- Baking soda: 1 teaspoon
- Ground cardamom: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
- Salt: to taste
6
Mix eggs with sugar using a mixer until dissolved.
- Chicken egg: 3 pieces
- Sugar: 340 g
7
Add puree and vegetable oil to the eggs, mix until smooth.
- Pumpkin: 500 g
- Vegetable oil: 100 ml
8
Add the flour mixture and mix again until smooth.
- Wheat flour: 300 g
9
Line the baking pan with parchment paper and pour the pumpkin batter into it.
10
Sprinkle sugar on top and send it to an oven preheated to 180 degrees for about 1 hour.
- Sugar: 340 g
11
Cool the finished cake on a rack for 10-15 minutes and serve with sour cream, whipped cream, or without additions.
