But what happens when you do the reverse, and bake a cake inside something unexpected? Like a pumpkin?
The original idea here was to make mini cakes in cored-out small pumpkins, but the baking was irregular; baking a batch of cake in one large pumpkin yielded a far more delicious (and good-looking) result.
The moisture of the pumpkin yields a cake that had a texture something like a baked pudding—very dense and flavorful. To keep things from getting too pumpkin-heavy I tried this recipe with carrot cake; the flavors and spices worked beautifully with the pumpkin scent and flavor. It's even better when generously frosted and served with ice cream.
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About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall, and she will be going on a national bakery book tour called Tour de Sweet.