History and origin of pumpkin cake
Pumpkin cake is a traditional dessert with its roots in North American cuisine, especially popular during the fall season and in celebrations like Thanksgiving in the United States. Its origin dates back to Indigenous communities and European colonists who took advantage of the abundance of pumpkin in the region to create various sweets and dishes.
In Latin America, this cake is known and prepared in different ways. For example, in Mexico and other nearby countries, pumpkin is a key ingredient in several desserts, although pumpkin cake as such is less common and is sometimes called "ayote cake" or "pumpkin cake" with regional variations depending on the type of pumpkin used. In countries like Colombia and Argentina, recipes with a similar flavor and texture can be found, although the exact ingredients or preparation method may vary.
This cake is usually characterized by its spicy flavor, thanks to the inclusion of cinnamon, cloves, and vanilla. Furthermore, the cake's moist and dense texture makes it a favorite during cold and festive seasons, where its aroma and flavor evoke the warmth of home and family tradition.
How to prepare pumpkin cake in a bundt pan
Ingredients: Eggs, Sugar, Vegetable oil, Fresh pumpkin, Vanilla extract, Cinnamon, Cloves, Salt, Baking soda, Baking powder, Whole wheat flour, All-purpose flour, Walnut pieces.
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, beat the eggs with a large fork until well mixed.
Add the sugar.
Add the oil in a steady stream, mixing the entire time, until the mixture is thick and smooth.
Incorporate the pumpkin, vanilla, cinnamon, cloves, and salt.
Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
Mix well.
Incorporate the whole wheat and all-purpose flours just until combined.
Add the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Flip, remove the pan, and cool on the rack for about 15 more minutes.
