Pumpkin Seed Cake Recipes

PUMPKIN SHEET CAKE

Steps:

• In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

PUMPKIN SHEET CAKE

Steps:

• In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
• In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
• In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

ORANGE PUMPKIN POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour as 12-cup bundt pan.
• Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
• Beat on low speed until moistened and then beat on medium speed for 2 minutes.
• Add poppy seeds and mix until blended.
• Pour into prepared bundt pan.
• Bake for 35-40 minutes or until pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
• *****FOR GLAZE****.
• Sift the powdered sugar until fine.
• Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
• Drizzle glaze over cooled cake and allow to set up before serving.

PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

PUMPKIN-SEED PIECRUST

Steps:

• Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.

PUMPKIN-SEED CAKE

Steps:

• You will need a special tart baking form for this cake, one that is typical in Hungarian cuisine. It is like a fluted tart form, only with a rise in the middle so that the prepared tart has a naturally higher edge to keep the filling inside. (You will use the baked tart up-side down.) The dough of this cake does not allow for you to "hand-make" this edge, like with a pie crust, as it is quite runny. (I am struggling to find the correct English term for such a baking form, if there is any, so any help would be appreciated.) Of course, the cake can be made without this form as well, using the baked apricots as topping, rather than filling.
• So, first butter an approximately 28 cm diameter tart baking form, then dust with some flour. Preheat oven on gas mark 3.
• Roast the pumpkin seeds in a frying pan, then grind. If you bought whole walnuts, then grind them too.
• Mix the flour with the baking powder.
• Beat the eggs with the sugar into a thick cream. Stir in the ground roasted pumpkin seeds and the ground walnuts, then add the flour and baking powder mix. Finally, stir in the pumpkin seed oil. You will get a quite runny cake mixture.
• Pour the mixture into the prepared baking form. Put in oven and bake until golden brown about 40 minutes. Remove (but do not switch the oven off) and cool in the tin for 10 minutes, or until you can remove it from the tin, then place on a rack.
• While the cake is cooling in the tin, prepare the apricots. Put the drained apricot halves into a baking tin with 3-4 tbsp juice under them, and bake until they are soft (about 15 minutes). I personally do not use any sugar, or honey, because the canned juice is usually sweet enough.
• Once the cake is on the rack, heat the apricot jam in a small saucepan with 1 tbsp juice then brush it on to the middle (lower part) of the tart/top of the tart, depending on the baking form used. This will make it wonderfully moist.
• Once the apricots have softened, mash them a little bit and put the mash in the middle (lower part) of the tart/top of the tart, depending on the baking form used. Let it cool.
• For decoration, I divided the cake into 12 slices and used 7 walnut halves and melted dark chocolate.