pumpkin cake

Ingredients

1 ½ kilo of pumpkin

½ kilo-rising flour

2 cups sugar

3 eggs

5 tablespoons margarine

1 cup milk

1 teaspoon vanilla extract

Preparation

Preheat oven to 170 ° C; Grease and flour pan.

In a heatproof bowl, place the entire Fondito squash with water and bake until tender. Once the soft consistency, remove from oven and mix with two tablespoons of butter to a puree.

Separately, beat butter with sugar until it whitens and cream and sugar evenly mixed. Add the eggs one by one beating well to form a homogeneous mixture; add the vanilla essence.

Add the flour alternating with milk and mixing in surrounding form with a wooden spoon (not whisk) until incorporate all ingredients.

Add the pumpkin puree and mix with encircling movements.

Pour into the pan and bake at 325 for 1 hour or until toothpick in center comes out clean.