Pumpkin Magic Custard Cake Recipe
Pumpkin Magic Custard Cake Recipe
Dust the Pumpkin Magic Custard Cake with powdered sugar and enjoy! I love my pumpkin pie warmed up, so that is what I am going to do with the next piece of this cake that I eat. I might even top it with some whipped cream.
Pumpkin Magic Custard Cake Recipe
Ingredients
- 1/2 cup butter
- 2 cups milk
- 4 eggs separated
- 1/8 teaspoon cream of tartar
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup pumpkin puree
- 1 cup flour
Instructions
- Preheat oven to 325 degrees.
- Melt the butter and set it aside to cool.
- Warm the milk until it is lukewarm and set it aside.
- Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
- Beat the egg yolks and the powdered sugar until light.
- Beat in the melted (and cooled) butter, vanilla, cinnamon, ginger, cloves and allspice.
- Mix in the flour.
- Beat in the pumpkin and 1/2 cup of milk. Scrape down the sides of the bowl and then with the mixer on the lowest speed, add the remaining milk in a steady, slow stream.
- Gently fold in/stir in the egg whites by hand.
- Pour into a greased 9x9 inch pan.
- Bake for 55-65 minutes. Cake will still be jiggly because it is custard but it shouldn't be runny.
- Allow the cake to cool completely before cutting.
Recipe Notes
Adapted from Chocolate Magic Custard Cake
also found this recipe that is very similar to mine Pumpkin Magic Cake
