Custard Pumpkin Cake
A moist and flavorful pumpkin custard cake featuring a tender crumb, perfect for fall gatherings or dessert lovers seeking comforting, spiced flavors with a nutty crunch.
Ingredients
Instructions
- Combine flour, baking powder, salt, and sugar in a large mixing bowl.
- Add shortening and milk, then mix until smooth.
- Beat the mixture on medium speed of an electric mixer for 2 minutes.
- Add the remaining 1/4 cup of milk, egg, and vanilla, then mix well.
- Beat for an additional 2 minutes.
- Use a rubber spatula to fold in the chopped nuts.
- Pour the batter into a prepared baking dish.
- Bake at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients. You can substitute vegetable oil for the shortening if preferred. If nuts aren't your thing, try folding in chocolate chips or dried fruit instead. Mixing in a bit of pumpkin puree can give this cake a delightful twist, making it similar to pumpkin bread.
Serving Suggestions
This Custard Pumpkin Cake is delicious on its own, but you can elevate it by serving it with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside a slice of Cranberry Wreath Salad for a delightful contrast of flavors.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) for 10 minutes to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Pumpkin Cake contains roughly 587 calories, with 8g protein, 79g carbohydrates, and 18g fat. It is a good source of calcium (18% of the Daily Value), iron (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1191mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might want to add a bit more liquid to the batter to compensate for the absorbency of whole wheat flour.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
Can I freeze this cake for later?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).