Pumpkin Pound Cake - For Blog Hop Wednesdays

This week for blog hop I was supposed to cook from Deepali of Confusion Cook. She has a simple but beautiful space. I decided to bake her banana pound cake with some modifications. I had pumpkin at home. So I decided to replace pumpkin instead of banana.




 
Original recipe is here.

Ingredients:

Sifted Cake flour - 1 3/4 cup [ See Note ]

Butter - 1/2 cup

Eggs - 2

Sugar - 1 cup

Pumpkin puree - 1 1/4 cup

Baking powder - 1 tsp

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1 tsp 

Cinnamon powder/ Pumpkin Spice - 1/4 tsp


Preparation:

1. Sieve the dry ingredients thrice and keep it aside.

2. Cream butter and sugar. Add vanilla extract and mix well.

3. Add one egg each at a time and beat well for 1 min.

4. Add 3 tbsp flour at a time and fold in.

5. Add pumpkin puree and stir well.

6. Grease a baking tray and bake at 180 deg C for 40 - 45 min. My oven took 40 min exactly.




7. Cool, Invert and serve.

 






Notes:

1). Cake flour is:

Maida - 1 cup

Corn flour - 2 tbsp

Remove 2 tbsp maida and add cornflour 2 tbsp and sift it. This is cake flour.

2). To make pumpkin puree at home:

Remove seeds and skin of pumpkin. Cut into cubes,

Grind well in a mixie. Pumpkin puree is ready.

You can use this puree for halwa preparation too and no need to grate pumpkin.

Poosanikkai Morkulazhambhu / Pumpkin Morkulazhambhu

For this morkulazhambhu, I used white pumpkin. You can also use Lady's finger for this recipe.

Ingredients:

Pumpkin - 1 cup - Remove the skin and chop into cubes

Curd/Buttermilk - 2 cups

To temper:

Coconut Oil - 3 tbsp (preferred)

Mustard seeds - 1/2 tsp

Red chillies - 3

Curry leaves - few

Soak for 1/2 - 1 hr:

Tuvar dhal - 2 tbsp

And grind with:

Dry fried green chillies - 3

Jeera - 1 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Salt

Method:

1. Heat oil and temper.

2. Pour in the grounded miture and fry for few minutes.

3. In the meantime, separately cook pumpkins till soft.

4. Mi the boiled pumpkins.

5. Simmer and boil for few minutes, adding salt.

6. Remove and cool.

7. Now add buttermilk and serve.

White Pumpkin Halwa

Ingredients:

White Pumpkin - 1 piece

Sugar - as required

Ghee - as required

Fry golden brown in 1 tbsp ghee:

Dry grapes - as required

Cashew nuts - as required

Method:

Peel off the skin from the pumpkin and also remove the seeds.

Grate the pumpkin.

Boil grated pumpkin in a kadai without removing excess water from the pumpkin for 5 minutes till the raw smell goes off.

Add sugar and stir till it melts.

Then add ghee, fried nuts and stir till ghee mixes well with the halwa.

Serve halwa with nuts.