Moist Pumpkin Cake Recipe

Two pumpkin cake options for your next country party. One of the most delicious times of the year!

Moist Pumpkin Cake

Ingredients

• 3 cups (tea) of cooked and squeezed pumpkin
• 1 cup (tea) of wheat flour
• 2 cups (tea) of sugar
• ½ cup (tea) of margarine
• 2 cups (tea) of milk
• 100 grams of grated coconut
• 3 eggs
• 1 teaspoon baking powder

Preparation Mode

1. Grease and flour a 24 cm diameter ring-shaped cake tin. Set aside.
2. Preheat the oven to medium temperature.
3. In a blender, beat the pumpkin, sugar, margarine, milk, coconut and eggs until you obtain a homogeneous mixture.
4. Transfer to a bowl and add the flour, yeast and mix with a spoon.
5. Place the mixture in the reserved pan and bake for approximately 45 minutes or until lightly golden.
6. Remove and let cool.
7. Unmold and serve.

Mom’s Tips

Yields approximately 12 servings.

For sweet recipes, the ideal is to use the pumpkin known as paulistinha (neck pumpkin) or Dried Pumpkin.

Cornmeal cake with pumpkin

Ingredients

• 2 cups (tea) of cornmeal
• 500 grams of cooked pumpkin
• 1 cup (tea) of wheat flour
• 2 cups (tea) of sugar
• ½ cup (tea) of salted butter
• 2 cups (tea) of milk
• 5 eggs
• 1 tablespoon baking powder

Ingredients Syrup

• 1 can of condensed milk
• 1 glass of coconut milk
• 2 glasses of milk

Preparation Mode

1. In a bowl, place the cornmeal, flour, yeast, mix well and set aside.
2. Grease and flour the pans of your choice or a 25 cm x 35 cm pan. Set aside.
3. Preheat the oven to medium temperature.
4. In a blender, beat the remaining ingredients, pour into the mixture in the reserved bowl and mix well.
5. Place in the pan and bake for 30 minutes, or until a toothpick inserted into the dough comes out clean.
6. Remove from the oven and pour over the mixed syrup ingredients.

Mom’s Tips

Do not substitute butter for margarine.

The glass of coconut milk is 200 ml.

Use the empty coconut milk jar to measure the milk.