Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, beat the sugar and oil together with an electric mixer until combined. Add the eggs one at a time, beating until combined.
4. Add the pumpkin puree and milk to the wet ingredients, and beat until combined.
5. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 4g
Substitutions for Ingredients
- Coconut oil can be used in place of the vegetable oil.
- Almond milk can be used in place of the cow’s milk.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Be sure not to overmix the batter, as this can cause the cake to be dense.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped walnuts or pecans
- Chocolate chips
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dense, make sure not to overmix the batter.
- If the cake is too dry, make sure to use the correct amount of liquid ingredients.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use a clean utensil when measuring the ingredients.
- Make sure to use a clean bowl and whisk when mixing the ingredients.
Food History:
Bizcocho de Calabaza is a traditional Spanish cake made with pumpkin puree. It is a popular dessert in Spain, and is often served during the holidays.
Flavor Profiles:
This cake has a sweet and spiced flavor, with notes of cinnamon, nutmeg, and ginger.
Serving Suggestions:
This cake is best served at room temperature, with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Spanish
Taste: Sweet, Spicy, Moist, Pumpkin, Pumpkin-Flavored