Warm Pumpkin Cake

Name: Warm Pumpkin Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons cinnamon; 2 larges eggs; 296 milliliters all-purpose flour; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 2 Tbsps fresh lemon juice; 3 Medjool dates, finely chopped; 177 milliliters unsweetened canned pumpkin puree; 0 teaspoons salt; 237 milliliters sugar; 6 Tbsps unsalted butter, softened; 6 servings Vanilla ice cream, for serving

This recipe makes 6 servings with 528 calories, 8g of protein, and 20g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of baking powder, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Butter a 2-quart souffl mold. In a medium bowl, whisk the flour with the baking powder, cinnamon, ginger, cloves and salt. In a large bowl, using a handheld mixer, beat the butter and sugar until fluffy. Beat in the eggs, 1 at a time. In a small bowl, mix the pumpkin puree with the lemon juice, then beat into the egg mixture.

Ingredients you will need

Baking Powder

Canned Pumpkin

Lemon Juice

Cinnamon

Butter

Clove

Ginger

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Blender

Whisk

Bowl

Add the dry ingredients and dates and beat slowly until blended. Scrape the batter into the prepared mold and smooth the top.

Ingredients you will need

Dates

Cover the souffl dish with a sheet of buttered foil, seal and transfer to a large, enameled cast-iron casserole.

Equipment you will use

Aluminum Foil

Pour enough hot water into the casserole to reach halfway up the side of the mold and bring to a boil. Cover and simmer over moderately low heat until the cake is set, about 1 hour and 10 minutes.

Ingredients you will need

Water