Pumpkin in Enchanted Cake. Evocative title, I like it!
Well, look how things come together, haha. And to think that this pumpkin in cake is nothing more, again, than that now-famous (or perhaps infamous?) birthday cake that was a hit at my son’s birthday party (first grade!) and that in my pre-blog recipe file – the one where I cataloged all the recipes I had cooked – with the evocative name of desserts.doc I had exotically titled Birthday Pumpkin Cake Variant for Fabrizio.

😀

In this new episode of the ‘evolutions of a recipe’ series, are you perhaps curious to know what the latest variations on the theme of pumpkin bundt cake are (because, in the end, this is what this cake is: a bundt cake), which made it so good that I finally wanted to write it down here, this recipe?

If yes, continue reading!

If not, continue and… look at the pictures!, because this time there are quite a few! 😀

Happy Halloween! 🎃🎃🎃

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👇 More simple Halloween ideas? Here they are: 👇

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

1 1/2 cups all-purpose flour
1/4 cup potato starch
5 oz oz yellow pumpkin
2 large eggs
7/16 cup sugar
1/4 cup corn oil
1 jar yogurt (vanilla flavored)
1 1/2 oz Strega liqueur
1 1/2 oz dark chocolate (orange-flavored)
1 1/2 tsp baking powder (half packet)
3/4 cup powdered sugar
2 tsp water (or Strega liqueur)
4 drops food coloring (yellow + blue)

Tools

Immersion Blender with accessories
Springform Pan with removable bottom

Preparation

Today I’ll be brief and concise with the instructions, the recipe is easy to make, I took a lot of photos, and I’m sure you can replicate this recipe with great ease just by looking at the pictures 🙂
First, peel the pumpkin, cut it into pieces and microwave it for 4 minutes on high power. Let it cool, then blend it with half of the Strega liqueur to get a puree.
Beat the eggs with the sugar until frothy, add the pumpkin puree, yogurt, oil, and the remaining Strega liqueur.
Mix with the beater, preferably on low speed.
Add the flour, potato starch, and half a packet of baking powder by sifting them together and gently mixing by hand.
At this point, the bundt cake is ready to be baked in its ‘plain’ version.
😉 The original recipe (the ‘birthday Fabrizio version’) had raisins. In fact, I had also soaked a handful of raisins. But then at the last moment, a bar of orange chocolate that I didn’t know I had (purchases not made by me!) caught my eye, and it seemed like a great idea to replace the raisins with orange chocolate. You can try the version with raisins by replicating the famous nose muffins. 🙂
Pour half of the mixture into a greased (and floured if the pan requires, or lined with parchment paper) baking tin, add the chocolate, cover with the remaining mixture.
Bake.
Oven at 425°F for 15 minutes, then at 350°F for another 15 minutes. Times and temperatures may vary as always depending on the oven and the tin used.
During baking, take a moment to enjoy the delightful aroma that will fill your kitchen, don’t forget!
😀
After baking, let the cake cool on a wire rack.
Prepare the glaze (you can consult the complete recipe here) and spread it on the surface of the cake.
☝ The glaze, if white, will become almost transparent when spread thinly, but it has its reason for being as it helps keep the cake moist, in case you want to save it for the next day. 😉
Since today is Halloween, I wanted to make a themed decoration by drawing a colored glaze spiderweb (over the transparent glaze spread before).
I am very satisfied with the color obtained; it turned out exactly the ‘sickly green’ I was aiming for! 😀
The only pity is that I tackled making it just 5 minutes before breakfast (at 7 in the morning!) and Flavia was in a hurry to eat a slice and dash off to catch the bus to school, and not before asking me to wrap a second slice for her break. So everything’s fine, that’s how an organized blogger should be! 🤪
It means that I have an entire year ahead of me to practice drawing slightly more artistic glaze spiderwebs than this one! Talk about being prepared! 💪
Enjoy!