Cake help please

soba

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!

karenccs67

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.

FrugalinShropshire

How did they turn out?

DigForVictory

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

I would have cooked it but it should be fine if you've blitzed it enough!!

soba

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

So pleased they were a success!

Slowly57

soba wrote: »

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

YAY! That's why they invented custard
Glad they turned out tasty!

VfM4meplse

soba wrote: »

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

I'd be interested to see the recipe you followed if you're able to share?

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

soba wrote: »

a little bit dense but really tasty

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.