It doesn’t look as though we are going to win the pumpkin competition we are having with my Dad this year (hi Dad) - his smallest pumpkin is bigger than our only one.. we had problems with badgers digging them up..and everything held back as we dealt with probate etc on the other side of the country. That’s our excuse.. Still – we beat him last year.. we grew a barrow load compared to no harvest from him. You win some you lose some. And it is with last year’s pumpkin that I made this cake.
Pumpkins keep very well – if stored in a cool dry place they will keep for months, and we cut the last of them in March of this year (harvested in October), but once cut – they don’t keep at all – and the only way we have found to preserve them is to cook the flesh, strain the resulting pulp and freeze it. So – what can you make with the pulp?
We like pumpkin pie, and pumpkin scones, and now have made a successful pumpkin cake. – It’s moist and light, a bit like carrot cake, and the cream cheese topping is lovely. I can’t tell yet if it keeps.. as my family are demolishing it at speed.