CheflingTales has been completely surreal to me this winters. I found my childhood friend through this platform. In fact, she found me on the Chefling tales Instagram page. Back in the day, we used to write letters to each other, however, as soon as mobile phones and social media became common, we disconnected. Ironic! Isn’t it? It was implausible for me to think that I would be talking with her after almost a decade. Today’s blog is dedicated to her and to our long-lasting friendship. Let’s celebrate with Pumpkin Spice Cake!
Pumpkin Spice Cake
Chilly and cold winter nights of January brings joy and festivity with holiday break from tedious school and work routine. Family and friends pour in from abroad for reunions which means endless sessions of munching dry fruits, sipping beautiful pink Kashmiri chai, eating fried fish, soups and warm curries, and last but not the least, halwa cooked with love by our mothers and grandmothers.
Today’s blog is about Pumpkin, a beautiful produce easily available in Pakistan. Petha / Kadu/ Pumpkin Halwa is a fine delicacy in Pakistani cuisine that is typically served in winters. The beautiful golden-brown pumpkin halwa is relishing and very satisfying to eat. I have never used pumpkin in my cooking so naturally, I was not sure about what I could make with it. I wanted to try something other than the usual halwa and I decided to make Pumpkin Spice Cake.
To start off, I prepared pumpkin puree. It is extremely easy to make. Now that I have tried it I can say it with more confidence. The pumpkin puree can be stored in a freezer for months. So, you can make a good batch of pumpkin puree in advance and then use it to make halwa, cakes, pie or even coffee. The major step is done. Next step is to make the cake.
Pumpkin Spiced Cake turned out to be super moist and delicious flavored with cinnamon, nutmeg, and ginger. I topped it with a cinnamon cream cheese frosting which perfectly compliments the pumpkin cake. My house was filled with the beautiful aroma of cinnamon and pumpkin tempting us to have more. I made it twice in a week’s time just because we loved it beyond our expectation. My three years old son loved it and said, “mama very acha” while munching it.
I hope I am leaving you behind inspired enough to try this pumpkin cake in your kitchen.