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Pumpkin Cake - Torta de Zapallo Recipe

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This recipe for Pumpkin Cake - Torta de Zapallo, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Terry Holland
Added: Saturday, September 12, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 pounds West Indian pumpkin, peeled and cubed (Calabaza or any winter squash, or use two 12-ounce packages cooked, frozen squash)
1/2 c. Heavy Cream
1 c. Seedless Raisins
1/2 tsp. Cinnamon
2 tbsp. Butter
1 c. Muenster Cheese, grated
1 c. Sugar
2 ozs. Dark Rum
3 Large Eggs, Beaten
Directions:
Directions:
Cook the Squash in water to cover until tender, about 15 minutes. Drain thoroughly. If using frozen squash, simply thaw it. Put the Squash in a saucepan and stir in the Cinnamon, Sugar, Heavy Cream, and 1 tablespoon of the Butter. Mash the Squash and cook it over low heat until the Sugar has dissolved and the mixture is fairly firm, not watery. Remove from the heat and allow to cool. Add all the remaining ingredients, except the reserved Butter. Using the Butter, grease a 2-quart souffle dish and pour in the squash mixture. Bake in a preheated moderate (350 F) oven until the cake is firm to the touch, about 1 hour. An ounce of rum may be poured over the cake while it is still hot, if liked. Serve as a pudding from the souffle dish plain, or with whipped or sour cream.
Number Of Servings:
Number Of Servings:
6 or more
Preparation Time:
Preparation Time:
1 1/2 Hours

 

 

 

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