CakePia Recipe
PUMPKINCAKES
Pumpkin Cake 
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October 18, 2006
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 ¡ÈEbisu¡É or ¡ÈKuri¡É pumpkins, which are dry and flaky when cooked.
instructions
¡üPreparation Tip
¡üInstructions

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 ¡ëC (356 ¡ëF) for about 30 minutes until golden. (Photo #4)

Servings per Recipe Calories per Serving Ready In
one 18cm pound cake pan  0kcal 60 minutes
pumpkin 50g 
butter 50g 
sugar 50g 
whole egg 50g 
cake flour 100g 
¡ÚPreparation¡Û
- Allow butter to soften at room temperature.
- Sift flour.