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  • FIRST POST
    • soba
    • By soba 11th Oct 16, 2:43 PM
    • 2,143Posts
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    soba
    Cake help please
    • #1
    • 11th Oct 16, 2:43 PM
    Cake help please 11th Oct 16 at 2:43 PM
    I've got a couple of pumpkin cakes in the oven. The recipe said to used pumpkin puree so ive peeled a butternut squash and chopped it in the food processor until it looked like snow and used that to make the cakes.
    But now I'm thinking i should have cooked the pumpkin first?! Anyone else ever used this 'method' before? Heaven knows how they'll turn out!

Page 1
    • karenccs67
    • By karenccs67 11th Oct 16, 2:48 PM
    • 975 Posts
    • 5,132 Thanks
    karenccs67
    • #2
    • 11th Oct 16, 2:48 PM
    • #2
    • 11th Oct 16, 2:48 PM
    Ive never used pumpkin but I think I would have blitzed in a processor until puree/smooth and then sieved it to get of of any lumps, but hey, yours might turn out ok anyway.
    Last edited by karenccs67; 11-10-2016 at 2:52 PM.
    ***Don't save what is left after spending; spend what is left after saving***
    • FrugalinShropshire
    • By FrugalinShropshire 11th Oct 16, 3:05 PM
    • 150 Posts
    • 1,408 Thanks
    FrugalinShropshire
    • #3
    • 11th Oct 16, 3:05 PM
    • #3
    • 11th Oct 16, 3:05 PM
    How did they turn out?
    Proud to be mortgage free
    • DigForVictory
    • By DigForVictory 11th Oct 16, 3:07 PM
    • 5,948 Posts
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    DigForVictory
    • #4
    • 11th Oct 16, 3:07 PM
    • #4
    • 11th Oct 16, 3:07 PM
    Why worry? It'll cook in the cake & either turn out splendid or unexpectedly interesting - either way, so long as served with tea & a smile, it'll likely be eaten & enjoyed!
    • Oakdene
    • By Oakdene 11th Oct 16, 3:08 PM
    • 502 Posts
    • 678 Thanks
    Oakdene
    • #5
    • 11th Oct 16, 3:08 PM
    • #5
    • 11th Oct 16, 3:08 PM
    I would have cooked it but it should be fine if you've blitzed it enough!!
    • soba
    • By soba 11th Oct 16, 7:18 PM
    • 2,143 Posts
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    soba
    • #6
    • 11th Oct 16, 7:18 PM
    • #6
    • 11th Oct 16, 7:18 PM
    Well, the cakes turned out much better than I thought they might. Maybe a little bit dense but really tasty - a bit like a spicy carrot cake. Had a slice with butter and a cup of tea earlier☺
    Will slice and freeze one and use the other over the next few days

    • FrugalinShropshire
    • By FrugalinShropshire 11th Oct 16, 10:18 PM
    • 150 Posts
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    FrugalinShropshire
    • #7
    • 11th Oct 16, 10:18 PM
    • #7
    • 11th Oct 16, 10:18 PM
    So pleased they were a success!
    Proud to be mortgage free
    • Slowly57
    • By Slowly57 11th Oct 16, 10:29 PM
    • 334 Posts
    • 2,165 Thanks
    Slowly57
    • #8
    • 11th Oct 16, 10:29 PM
    • #8
    • 11th Oct 16, 10:29 PM
    Well, the cakes turned out much better than I thought they might. Maybe a little bit dense but really tasty - a bit like a spicy carrot cake. Had a slice with butter and a cup of tea earlier☺ Will slice and freeze one and use the other over the next few days
    Originally posted by soba
    YAY! That's why they invented custard
    Glad they turned out tasty!
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    • VfM4meplse
    • By VfM4meplse 12th Oct 16, 12:43 AM
    • 20,470 Posts
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    VfM4meplse
    • #9
    • 12th Oct 16, 12:43 AM
    • #9
    • 12th Oct 16, 12:43 AM
    Well, the cakes turned out much better than I thought they might. Maybe a little bit dense but really tasty - a bit like a spicy carrot cake. Had a slice with butter and a cup of tea earlier☺
    Will slice and freeze one and use the other over the next few days
    Originally posted by soba
    I'd be interested to see the recipe you followed if you're able to share?
    Value-for-money-for-me-puhleeze!

    "No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio

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    • paddy's mum
    • By paddy's mum 12th Oct 16, 10:21 AM
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    paddy's mum
    I cook every year for a local charity stall and we get given half a car boot full of Hallowe'en type pumpkins to use. Slightly unfortunately, this is not exactly the right kind for sweet pie or cake making (in the more normal American style) so what I do is lightly cook it, roughly mash the flesh and then let it sit in a colander or sieve for a while.

    I find that allowing most of the excess wetness to drain off before using as a cake ingredient helps with the baking as waiting for all that moisture to cook off while the mixture is in the oven increases the overall cooking time massively, leading to burned pie/cake edges.

    However, true to my frugal roots I save the pumpkin juice and use it in something else such as a soup or casserole. Hope that helps someone.
    • DigForVictory
    • By DigForVictory 12th Oct 16, 11:25 AM
    • 5,948 Posts
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    DigForVictory
    a little bit dense but really tasty
    Originally posted by soba
    Splendid!
    I shall view butternut squash as a potential source of delight.
    I must sharpen my kitchen knives first though - the protective covering is a bit effective.
    • Slinky
    • By Slinky 12th Oct 16, 12:21 PM
    • 3,817 Posts
    • 13,857 Thanks
    Slinky
    Splendid!
    I shall view butternut squash as a potential source of delight.
    I must sharpen my kitchen knives first though - the protective covering is a bit effective.
    Originally posted by DigForVictory
    I find a potato peeler is the ideal thing for peeling butternut squash. I also wear my marigold gloves as the juice when dry somehow makes your hands really slippery which is not good when trying to tackle the flesh with a large knife.
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