Pumpkin Cake

Name: Pumpkin Cake (Bizcocho de Calabaza)
Cuisine: American
Ingredients: 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon grated fresh ginger; 2 cups cake flour; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; ½ teaspoon ground cinnamon, preferably Mexican canela (see Note); ½ teaspoon ground cinnamon, preferably Mexican canela (see Note); 2 1-ounce cones piloncillo or ¼ cup packed dark brown sugar and 2 tablespoons molasses (see Note); 2 1-ounce cones piloncillo or ¼ cup packed dark brown sugar and 2 tablespoons molasses (see Note); 2 large eggs; 2 1-ounce cones piloncillo or ¼ cup packed dark brown sugar and 2 tablespoons molasses (see Note); 1 teaspoon vanilla extract; ¾ cup whole milk; 1 cup sugar; ½ cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon, melted; 1¼ teaspoons salt; 2 pounds calabaza, peeled, cleaned, and cut into 1-inch chunks (see Note)

Bizcocho de Calabaza

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This Puerto Rican version of pumpkin cake is great topped with Dulce de Leche or whipped cream.

Ingredients

2 pounds calabaza, peeled, cleaned, and cut into 1-inch chunks (see Note)
1¼ teaspoons salt

Americas
United States
Cake
Vegetarian
Puerto Rico

Method

Boil the calabaza in 1 quart of water-with 1 teaspoon of salt for 30 minutes, or until fork-tender. Drain and put it in a large bowl. While it’s still hot, add the milk and vanilla; mash with a potato