I’m giving into the pumpkins. I surrender!
I wrote about not being able to bake and cook with the most amazing ingredient ever… and that’s pumpkins. I can’t get pumpkin puree in a can in Germany. Nor do I have a mixer, blender or immersion blender. The process just seemed a little do daunting to buy the pumpkins, roast them and then smash them the old fashioned way.
What was I thinking?!
I just wrote about Petit Fours that would take hours to make with about 100 steps.
Making pumpkin puree is not daunting. It’s easy… and worth it.
Chop and scrape the seeds out of the pumpkins. Lay skin side up on a baking tray and bake at 210 degrees Celsius for about an hour.
Let the pumpkins cool a bit until trying to remove the skin from the pulp. When cool enough to handle the skin should remove very easily.
Mash the pumpkin pulp with a potato masher.
Now comes the time to decide what to do with the pumpkin puree!
Pumpkin Pound Cake
Pumpkin Pound Cake
180g Canola oil
10g Baking soda
4g Pumpkin pie spice
400g Pumpkin puree
Stir together the sugar, oil and eggs in a large mixing bowl. Whisk together the flour, baking soda and pumpkin pie spice. Fold the flour mixture into the sugar mixture little by little. Finally, fold in the pumpkin.
Fill the batter into the form.
Whether you are using a rectangular bundt pan or round, I suggest brushing the inside with butter as well as flouring it. Otherwise you will have a tough time when it comes the very stressful removal stage.
If you’re using the silicon forms, this step is not needed. Finally! There’s a way! However, I can see how absolutely wonderful it is using your great grandmother’s passed down bundt pan. It’s a choice… and I respect it.
Bake at 180 degrees Celsius for 1 hour and 10 minutes.
Once bake through, remove from over and let sit for 10 minutes. Now it’s time to unveil. Scary stuff. Don’t panic! If you buttered and floured your grandmother’s bundt pan you have no worries. If you’re using silicon, you have no worries. Flip that sucker over and slowly begin to bask in your glory.
As far as a topping goes, one is not necessarily needed… however, it always adds to the show.
Personally, if I were to bring this to a dinner party, I would add a caramel sauce. However, a simple mixture of powdered sugar and a few teaspoons of milk will be perfect. Love chocolate? Whip up a chocolate sauce! This is why this cake is so versatile for the Fall!