Creamy Pumpkin Cake (Venezuelan recipe)
I was waiting for a sad day when I extremely missed my mom to make this cake. It’s been officially one year without seeing her since I left Venezuela. I won’t make this long but if you are interested in knowing what is happening in Venezuela — and why there are many Venezuelans leaving their homeland — you can see this video.
This is my mom’s’ signature cake, “La Torta de Auyama de Irma (my mom)” is well known in the seven kingdoms — or at least among our friends from the church.
This cake is not the over-sweet version of the regular pumpkin cake. My mom also likes to use cinderella or autumn gold pumpkin instead of butternut because it gives a stronger flavor. Of course, you can use the type of pumpkin you prefer.
This cake is not fluffy. Instead, the finish is a compact and creamy cake. This cake is best when it’s completely cold. You can eat it without frosting or you can add some whipped cream and cinnamon for a nice finish.
You can store it in the fridge up to 4 days and it will remain fresh and delicious.
- 1 kg pumpkin
- 3 egg
- 1 ½ cup cake flour
- ½ cup sugar
- 1 can condensed milk 400gr
- 1 tsp salt
- 1 tsp cinnamon
- 2 tbsp unsalted butter
- ¼ cup raisins
Preheat the oven to 200ºC (390ºF)
Cook your pumpkin cut into cubes in salted water.
Smash the cooked pumpkin and mix with the condensed milk. (note 1)
Add the eggs, the sugar, the salt, the melted butter and the cinnamon and mix well.
Slowly add the flour.
Cover the raisins with a little bit of flour and add them to the dough.
Pour the mix into a buttered cake pan and take to the oven for 30 minutes.
- Make sure that there are no big lumps of pumpkin in your mix.