Butternut Pumpkin Pound Cake
1.
Prepare all materials. The butter and eggs should be taken out of the refrigerator in advance and brought to room temperature. Low-gluten flour + aluminum-free baking powder + salt + cinnamon powder + ginger powder mix, sieve 2~3 times;
2.
Cut the pumpkin into small pieces, cover with plastic wrap and put it in the microwave oven, high heat for 3~4 minutes, until fully mature. Remove the skin, add lemon juice and water, and stir the pumpkin into a moist pumpkin puree. The pumpkin puree should be able to drip from the spoon slowly;
3.
After the butter is softened, use an electric whisk to beat until smooth and delicate;
4.
Add the caster sugar and vanilla extract, continue to beat until the sugar is basically melted, the volume expands, and the color is whitish;
5.
Add pumpkin puree and beat evenly;
6.
Preheat the oven to 190 degrees. Beat the eggs in advance, then add about 1/3 of the egg liquid to the butter paste;
7.
Whisk at high speed with a whisk until the egg liquid and butter paste are completely mixed;
8.
Sift in about 1/3 of the powder mixture and mix well with a spatula;
9.
Repeat steps 6~9 twice to mix the egg liquid and dry powder mixture with the butter paste in sequence. The final cake batter should be very delicate, and there will be obvious lines after the spatula, and there will be no separation of oil and water;
10.
Pour the cake batter into the mold, this amount can make 4 4-inch pumpkin molds of ACA;
11.
After preheating, put the mold into the oven, middle layer, upper and lower fire, 180 degrees, bake for 30 to 35 minutes. Pay attention to the middle, if the color is too dark, you can add a layer of tin foil. After baking, you can insert a toothpick into the cake to test. If the toothpick is clean and free of attachments after being pulled out, it is cooked;
12.
Put the cake upside down on the drying net, let it cool, and seal it for storage. Personally recommend refrigerating for more than one night. It can be served with cream cheese frosting or ice cream, it is delicious!
Tips:
1. The powder must be mixed and sieved in advance, if cinnamon powder and ginger powder are not available, it can be omitted. But it is best not to omit the salt;
2. The butter and eggs should be taken out in advance and warmed up to avoid solidification of the butter due to the low temperature during the mixing process, causing oil and water separation;
3. The amount of water added to the pumpkin puree can be adjusted according to the type of pumpkin and the method of making pumpkin puree. In the end, the best pumpkin puree does not form a ball. If the pumpkin puree is too dry, it will affect the moisture of the finished product;
4. The egg and dry powder mixture should be mixed with the butter paste in batches, so as to effectively avoid the separation of oil and water;
5. The amount of sugar in the material is already very small, it is not recommended to reduce sugar;
6. If you are not using non-stick molds, apply oil and powder in advance to prevent sticking. I use the 4-inch non-stick pumpkin mold ABT-HPPO4 from ACA, which is not sticky at all, highly recommended;
7. The specific baking time should be adjusted according to the actual situation. After baking, put the cake upside down on the drying net and let it cool to keep the bottom pattern intact and beautiful. In addition, the cake will taste better after it is refrigerated and returned to the oil~
