Published by Melissa Kruse-Peeples, Education Coordinator on March 3, 2017.
Wowza! We have been enjoying some spicy pumpkin cake made by our amazing volunteer Esther. She used squash from Rancho Marques variety and added some Habenero powder for some extra kick. Yummy!
Spicy Pumpkin Cake
By Esther McCullough
Ingredients:
- ½ cup oil
- ½ cup sugar
- 1 tsp allspice
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ to ½ tsp habanero powder (depends on how hot desired)
- 2 eggs
- ½ tsp salt
- 1 cup fresh squash puree (Ester used the Rancho Marques variety but any Big Cheese or Butternut type works well)
- 1 tsp baking soda
- 1 and ½ cups flour
- ½ cup nuts (optional)
Instructions:
- Grease and flour spring form pan. Preheat oven to 350.
- Beat oil, sugar, spices, and eggs until smooth and blended. Add salt and puree. Mix.
- Sift flour and soda. Stir in to mix.
- Add nuts if desired.
- Blend until smooth. Pour into 9 inch spring form pan.
- Bake for 50 - 60 minutes.
- Cool 15 min. Invert. Cool and frost.