Connecticut Pumpkin Cake - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Pumpkin Cake



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    • 1 Stick Unsalted Butter-softened
    • ½ Cup Granulated Sugar
    • 1 Cup Roasted Pumpkin Mash-can substitute pumpkin puree from a can
    • 2  Eggs-room temperature
    • 1 Cup All Purpose Flour
    • ½ tsp. Baking Soda
    • ½ tsp. Baking Powder

    Cream together the butter and sugar until smooth, scraping down the bowl occasionally.

    Place the squash mash and eggs into a food processor or blender.Puree until smooth. Gradually add the puree/egg mixture to the butter and sugar mixture and mix until smooth, scraping down occasionally.

    Sift together the flour, baking soda, and baking powder. Add the flour to the bowl and mix just until smooth. Bake in individual dishes (4 oz ramekins are great) no more than 1 ½” in depth at 350ºf for about 25 minutes or just until set and a toothpick comes out clean. Serve unmolded warm or room temperature. Great served with ice cream, whipped cream and some diced, cooked pumpkin and a crisp cookie. Makes 4 or more Individual cakes.