Butter Pumpkin Pound Cake

Overview

Butter pumpkin is small in size, shaped somewhat like a gourd, with a smooth skin and a light orange-yellow color. After steaming, it is sweet, noodles and glutinous, very delicious. Since a lot of pumpkin puree is added to the cake, the baked product is very moist. Even without the syrup, it still tastes quite soft~ The pumpkin puree itself is golden, and the pound cake made with it is even more golden in color and very eye-catching! The sweetness of pumpkin mixed with the aroma of eggs and butter, plus a hint of cinnamon and ginger, makes it taste great!

Tags

• baking
• children
• cake
• afternoon tea
• autumn recipes
• birthday
• aluminum-free baking powder
• clear water
• creamy pumpkin puree
• cultured butter
• egg
• ginger powder
• low gluten flour
• vanilla extract
• cinnamon powder
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Have all materials ready. Butter and eggs should be taken out of the refrigerator in advance and brought to room temperature. Mix low-gluten flour + aluminum-free baking powder + salt + cinnamon powder + ginger powder, and sift 2 to 3 times;

   

2. 2 Cut the pumpkin into small pieces, cover it with plastic wrap and put it in the microwave on high heat for 3 to 4 minutes until it is completely ripe. Remove the peel, add lemon juice and water, and stir the pumpkin into a moist pumpkin puree. The final pumpkin puree should be able to drip slowly from the spoon;

   

3. 3 After the butter is softened, beat it with an electric mixer until smooth and creamy;

   

4. 4 Add fine sugar and vanilla essence, continue to beat until the sugar is basically melted, the volume expands, and the color turns white;

   

5. 5 Add pumpkin puree and stir evenly;

   

6. 6 Preheat the oven to 190 degrees. Beat the eggs in advance, then add about 1/3 of the egg liquid into the butter paste;

   

7. 7 Use a whisk to beat at high speed until the egg liquid and butter paste are completely mixed;

   

8. 8 Sift in about 1/3 of the powder mixture and mix well with a spatula;

   

9. 9 Repeat steps 6~9 twice, and mix the egg liquid and dry powder mixture with the butter paste evenly. The final cake batter should be very delicate, with obvious lines after being scratched with a scraper, and no oil and water will separate;

   

10. 10 Pour the cake batter into the mold. This amount is just enough to make 4 ACA 4-inch pumpkin molds;

    

11. 11 After preheating is completed, put the mold into the oven, middle layer, heat up and down, 180 degrees, and bake for 30 to 35 minutes. Pay attention in the middle. If the color is too dark, cover it with a layer of tin foil. After baking, you can test by inserting a toothpick into the cake. If the toothpick comes out clean and has no attachments, then it is cooked;

    

12. 12 Place the cake upside down on a drying net, let cool and store in a sealed container. Personally, it is recommended to refrigerate it for more than one night. It can be served with cream cheese frosting or ice cream. It's delicious!