cakepia recipe japanese      
Pumpkin Cake  

Pumpkin pound cake. Cook the pumpkin well using a microwave oven, and mash it until smooth. Soggy pumpkins are not suited for this recipe, so try using “Ebisu” or “Kuri” pumpkins, which are dry and flaky when cooked.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Microwave pumpkin and mash it with a spoon or a fork. If a microwave is not available, you can boil the pumpkin and mash it. (Photo #1)

Place the mashed pumpkin in a bowl. Mix in butter, sugar and egg, in that order. Blend well. (Photo #2)

Add flour and mix well. (Photo #3)

Transfer the batter into a pound cake pan. Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden. (Photo #4)

Servings per Recipe Calories per Serving Ready In
one 18cm pound cake pan  260kcal 60 minutes
pumpkin 50g 
butter 50g 
sugar 50g 
whole egg 50g 
cake flour 100g 
- Allow butter to soften at room temperature.
- Sift flour.
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