Pumpkin Pudding Cake
"Do you have a passion for pumpkin? Here is another way to satisfy it. Good Food Magazine, October 1986."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon salt
- 3 large eggs, room temperature
- 3⁄4 cup dark brown sugar, packed
- 2 ripe pears, pared, cored, cut into small dice
- 1⁄2 cup canned pumpkin puree
- 1⁄2 cup chopped toasted pecans
- 1⁄2 teaspoon vanilla extract
- 1 cup heavy cream, whipped
directions
- Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
- Mix flour, baking powder, spices, and salt in small bowl.
- Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish.
- Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.
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Reviews
-
Pudding cakes aren't my usual fare and I wasn't sure how I felt about this recipe directly after my first piece yesterday so I kept telling myself that I would rate after 'just one more piece'. Well, the cake is nearly gone now so I figure I must have liked it! I also caught my son more than a few times sneaking a piece. The addition of the cardamom is really special in this.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
