PUMPKINCAKES Pumpkin Cake

October 18, 2006 Pumpkin pound cake. Cook the pumpkin well using a microwave oven, and mash it until smooth. Soggy pumpkins are not suited for this recipe, so try using “Ebisu” or “Kuri” pumpkins, which are dry and flaky when cooked.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Microwave pumpkin and mash it with a spoon or a fork. If a microwave is not available, you can boil the pumpkin and mash it. (Photo #1) Place the mashed pumpkin in a bowl. Mix in butter, sugar and egg, in that order. Blend well. (Photo #2) Add flour and mix well. (Photo #3) Transfer the batter into a pound cake pan. Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden. (Photo #4) Servings per Recipe Calories per Serving Ready In 4  one 18cm pound cake pan  0kcal 60 minutes pumpkin 50g  butter 50g  sugar 50g  whole egg 50g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour.