Pumpkin Cake

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 1 hr
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 1 pound/500 g/2 cups butternut squash or pumpkin puree
  • 1/4 cup/60 ml rum
  • Zest of 1 orange
  • Cinnamon whipped cream, for serving
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Directions

Preheat the oven to 350 degrees F/175 degrees C. Grease and line a 9-inch/23-cm springform pan.

Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum and orange zest. Finally, in another bowl, beat the whites into peaks. Stir some of the whites into the pumpkin mixture to lighten it, then fold in the remaining whites. Pour the batter into the pan and bake until done, 45 minutes to 1 hour.

Let the cake cool slightly before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.

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4

Newest Ratings and Reviews

Read all 5 reviews

  • on September 23, 2014

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    This is a fantastic recipe, I'm truly impressed! The reason being is it is dairy free, fat free (except the egg yolks), and gluten free. I have absolutely no allergies but it is a great recipe to serve at dinners and dinner parties where guests may have those issues. The cake is very light, moist, and not too sweet but sweet enough. I served it at a dinner and a guest said it was so moist it was almost custard like. This is again surprising cause there is no fat and it's really a natural cake because there is no chemical levener in it either. I will recommend at times some corn flours can be quite corse. If so pulse it in the food processor with the cornstarch and then sift it to ensure a really light cake. Again it depends on your corn flour! The other thing I've notice is really pay attention as the cake bakes because it did bake faster than the recipe, but I may have a hotter oven. But again another great recipe Laura!

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  • on August 29, 2014

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    Laura! Thank you for this delicious pumpkin cake recipe! It is so easy to make! That is the bast cake I've ever had. I shared it with my mom and it brought us memories of our trip to South of France back! What a great tea party it was!

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  • on October 19, 2012

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    I don't know what I did wrong, but that is the ONLY recipe from Laura that I did not like (actually hated. I love all of her recipes (I've tried soooo many, but this was not edible. Sorry Laura :-(

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