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Fresh Pumpkin Slab Cake

We’re sharing Mrs. VanderVelde’s favourite autumn cake recipe from Hamilton District Christian High FOODS class. She gets many requests for this recipe, so here it is!

Ingredients

Cake

1 (15 ounce) can canned pumpkin puree (1 7/8 cups….a little less than 2 cups)

(Making your own puree you need to measure 2 cups MINUS to 2 Tbsps. so just a little less than 2 cups)

  •   1 ½ cups white sugar
  •  1 cup vegetable oil (OR a healthier option is a ½ cup oil and ½ cup of applesauce)
  •  3 large eggs
  •  2 cups all-purpose flour
  •  2 teaspoons baking soda
  •  2 teaspoons ground cinnamon
  • 1 tsp ginger
  • ¼ tsp of cloves*
  • Dash of nutmeg*
  •  1/2 teaspoon salt

*Or you could use pumpkin spice which includes these but this is what I always use!

Directions

In a mixing bowl beat your eggs, pumpkin, 1 ½ cups white sugar, and oil. (If you’re using applesauce it goes in here as well.) Mix well.
In another bowl, combine flour, baking soda, cinnamon, combinations of spices and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 10 x 15 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.

Icing
1 (8 oz ounce) package cream cheese
½ cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar (which is ICING sugar)
(Some cream cheese icing recipes call for up to 4 C of icing sugar so measure to taste or add what you need)

In a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add the confectioners’ sugar, and mix well. If needed add a tad of milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Homemade Pumpkin Puree

You can use the pumpkin puree in any recipe that calls for canned puree. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.

Bake:

  1. Preheat your oven to 350 degrees F.
  2. Wash the pumpkin thoroughly and dry well with a clean towel.
  3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
  4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
  5. Bake in the oven until the flesh is tender when pierced with a knife. (Approx. 90 minutes).
  6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
  7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
  8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
  9. Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain on its own. Stir later.

Boil:

  1. Bring a large pot of lightly salted water to a boil.
  2. Wash pumpkin under cool water then dry well with a clean towel.
  3. Cut the pumpkin in half. Remove inside. Save seeds to bake.
  4. Cut the pumpkin into evenly-sized smaller pieces and peel.
  5. Add to the boiling water and cook for about 25 minutes or flesh is tender when pierced with a knife.
  6. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.

Steam:

  1. Prepare pan with steamer.
  2. Follow STEPS 2 and 3 from above.
  3. Cut the pumpkin into evenly sized smaller pieces and peel.
  4. Place the pumpkin pieces in a steamer or metal colander and over the boiling water. Cover and let steam for about 50 minutes or until the flesh is tender when pierced with a knife.
  5. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.

To Freeze:
Once the puree has cooled entirely, place in freezer safe containers or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use.

PVanVeldeThis recipe has been modified from allrecipes.com.  The original recipe makes 1 – 10 x 15 inch cake. Enjoy!
Mrs. VanderVelde