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Pumpkin Cake

16 lady fingers

1 can pumpkin puree
1 can evaporated milk
1 cup brown sugar
2 large eggs, lightly beaten
1/4 teaspoon finely grated orange zest
2 tablespoons orange liqueur
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Whip cream - optional

Oil baking pan. Preheat the oven to 375° F. Line lady fingers

In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and liqueur.. In a small bowl, combine the cornstarch, cinnamon, nutmeg Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

Pour the filling into the prepared pan and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature. Top with whip cream

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