Yesterday my mom sent me this photo and recipe of my aunt Maria’s pumpkin cake. My aunt has never been a fan of everyday cooking, but she does love to bake and make desserts. I believe this is a passion inherited from my grandma Pancha, her mom. Another one of my aunt’s passions are orchids. She has a fabulous collection of different kinds of orchids in her backyard and when they are in bloom, their incredible fragrance can be appreciated all the way to the kitchen! So here is her recipe, along with a photo of the cake and of some of her many orchids (photos courtesy of my mom).
2 cups of pumpkin pure
1 cup vegetable oil (canola, corn)
1 and 1/2 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup raisins
For the pumpkin pure: Place the pumpking, previously cut in pieces, washed and cleaned, in a large pot with sufficient water and boil until soft, then take the pulp and smash with a fork to make the pure until you get the 2 cups you need. Preheat the oven to 350 degrees. In a blender combine the pumpkin pure, eggs, oil and sugar and blend until all ingredients are mixed well. Place this mix in a bowl and add the vanilla extract, cinnamon, flour and baking powder, mix with a folding motion until all ingredients are well incorporated. Add the raisins and mix briefly to incorporate. Place the batter in a baking pan previously coated (lightly) with butter and flour and into the oven for approximately 1 hour. You’ll know it’s ready when you introduce a toothpick in the center and it comes out clean.
Pancha’s Tip: Coating raisins and nuts with a bit of flour before adding them to a cake batter helps to distribute them evenly when the cake is baking instead of having them all sink to the bottom of the pan.