Grandma’s pumpkin cake is a recipe that Grandma Benedetta loves to prepare by blending raw pumpkin to preserve its sweetness. The batter becomes creamy, moist, and soft, releasing an aroma that envelops the kitchen. It takes little to achieve something simple yet delightful, just like she knows how to do.
PUMPKIN SEASON – from August to April.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: Servings for a 9.5-10.2 inch pan
- Cooking methods: Electric Oven
- Cuisine: Wellness
- Seasonality: Autumn, Winter, and Spring
- Energy 351.19 (Kcal)
- Carbohydrates 41.62 (g) of which sugars 16.63 (g)
- Proteins 7.69 (g)
- Fat 17.67 (g) of which saturated 7.23 (g)of which unsaturated 10.07 (g)
- Fibers 2.59 (g)
- Sodium 19.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Grandma’s Pumpkin Cake
BAKING in static oven at 356°F for about 45 minutes.
- 7 tbsp butter (softened, remove from the fridge at least 15 minutes before)
- 1 cup pumpkin (grated raw, alternatives: carrots)
- 1 cup almonds (or hazelnuts, or alternatively amaretti cookies)
- 1/2 cup sugar (white or brown)
- 2 eggs (medium)
- 2 cups all-purpose flour (or cake flour)
- Half packet baking powder
- 1/8 cup Marsala wine (or other liqueur or orange juice – about 1 oz)
- as needed water (about 1/3 oz or as needed)
BAKING: in preheated static oven at 356°F for about 45 minutes.
Tools
- Electric Whisks
- Chopper
- Sieve
- Cake Pan 9.5 or 10.2 inch aluminum pan
Grandma’s Pumpkin Cake
First of all, butter and flour the cake pan well.
Remove 7 tbsp butter from the refrigerator and place it in pieces in a bowl with 1/2 cup sugar, letting it soften. When soft, blend it with electric whisks at high speed until smooth.
Meanwhile, weigh 1 cup almonds or other nuts, or amaretti cookies.
Then grind them into flour and, if needed, add a teaspoon of sugar to absorb moisture.
Then peel 1 cup raw pumpkin and cut into even pieces.
Finely chop it uniformly.
Combine the ground almonds and pumpkin and mix well until the mixture is homogeneous.
Add the 2 eggs to the whipped butter and sugar, mixing at low speed until completely incorporated.
Sift 2 cups flour, preferably all-purpose.
Sift also half a packet of baking powder and add it to the mixture.
Add it to the mixture along with Marsala and water, or alternatively with about 1.4 oz of orange juice, adding more liquid if necessary to reach the right consistency.
Gently mix everything with the electric whisks until a homogeneous batter is obtained.
Then add the chopped pumpkin and almonds to the batter.
Gently mix until a homogeneous mixture is obtained.
Pour the mixture into the cake pan, previously buttered and floured.
Level and distribute it evenly.
Bake Grandma’s pumpkin cake in a preheated static oven at 356°F for about 45 minutes, always doing the toothpick test and adjusting the time according to your oven.
STORING grandma’s pumpkin cake
It stays good and moist for a couple of days if stored covered or in an airtight container.
It can be frozen without any problems. It’s best to do so in slices and wrap them well in plastic wrap or an airtight bag to prevent them from absorbing odors. When ready to consume, just let it thaw at room temperature.
FAQ
Should the pumpkin be used raw or cooked?
It’s best to blend it raw, so the batter stays soft, moist, and retains all its natural sweet flavor.
Can the sugar be reduced?
Yes, the sweetness of the pumpkin allows for less sugar without compromising the cake’s flavor.
How much liqueur is needed?
Just a little is enough, just a touch for fragrance. Alternatively, you can use orange juice for an alcohol-free version.
Which pumpkin is best?
It’s best to choose a pumpkin with dry and flavorful flesh, so the cake remains soft and creamy.
