viernes, diciembre 03, 2010

pumpkin cake

Estuve buscando recetas sobre pan de calabaza en internet y en algunos libros. Las probé, les agregué algunos ingredientes y descarté otros tantos y una vez que obtuve el pastel que más me gustó, con gusto aquí les comparto la receta.... ...deliciosa y fácil de hacer...
I was looking for pumpkin cake recipes on the Internet and some cook books. I tried some of those, I added some ingredients and anothers was discarded and once that I had the cake that I liked, gladly I'm sharing the recipe here... ...yummy and easy to make.


Ingredientes:

2 tazas de pure de calabaza fresco o enlatado (si quieres saber cómo se hace pincha aquí)
3 huevos
1 taza de aceite de canola
3/4 de taza de leche o jugo de naranja
1 1/2 taza de azúcar morena
4 tazas de harina integral
1/2 cucharadita de sal
2 cucharaditas de bicarbonato
2 cucharaditas de polvo para hornear
2 cucharadas de canela
3/4 de semillas de calabaza peladas
1/2 taza de nuez picada
1/2 taza de arándanos deshidratados

Ingredients:
2 cups of homemade pumpkin puree, or canned (want to know how make it? click here)
3 eggs
1 cup of canola oil
1 1/2 cup of brown sugar
3/4 cup of milk or orange juice
4 cups of whole wheat flour
1/2 teaspoon of salt
2 teaspoons of baking soda
2 teaspoons of baking powder
2 spoons of cinnamon
1/2 cup of peeled pumpkin seeds
1/2 cup of dried cranberries
1/2 cup of chopped nuts

Preparación:
Precalentar el horno a 180°C. En un tazón mezclar el azúcar con todos los ingredientes húmedos. Incorporar los ingredientes secos y al final poner las semillas, nueces y arándanos y batir hasta que queden bien incorporados.
Vaciar en moldes y honear por aproximadamente 40-50 minutos o hasta que insertes un palillo y éste salga limpio. Desmolda, deja enfria y disfruta!
La receta es suficiente para hacer una rosca o dos moldes de barra.

Instructions:
Preheat the oven to 350°F. Beat all wet ingredients with the sugar until they be smooth. Combine dry ingredients and then put the seeds, nuts and cranberries. Mix together thoroughly until entirely moistened and well-blended. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.Turn out of the pan and let cool and enjoy!
Makes two loaf or a bundt pan.
 
El pan puede quedar un poco húmedo y es delicioso con o sin alguna cobertura o mermelada. This cake can be a little moist and is truly delicious with or without a topping.
...disfruta en casa el olor al hornear... feliz viernes!
...and enjoy the baking smell in home... have a happy friday!

7 comentarios:

  1. I've been meaning to make some pumpkin bread I saw on a blog too, but haven't had the time yet! This looks good!

    ResponderEliminar
  2. Increible! La receta y las fotos! Mil gracias y feliz fin de semana. Gracias por seguir visitándo el blog... Besos!

    ResponderEliminar
  3. I can almost smell that cake...yum! Funny, I posted a recipe today too...first one ever, I think. :)

    ResponderEliminar
  4. I don't really like pumpkin, but I seriously love your photos!! They are so beautiful and homey :)

    ResponderEliminar
  5. One of my favorites. You've inspired me, I think I'll make pumpkin bread this weekend ... mmmm!

    ResponderEliminar
  6. i can smell the pumpkin cake.. um... i miss being in the kitchen and making all the goodies.. thanks for sharing..

    ResponderEliminar

Hola!
muchas gracias por pasar y dejarme tus comentarios!
Thank you so much for stopping by and leaving a comment!

xo

RosaMaría