Dave and Elena’s Wedding Pumpkin Tres Leches Cake is special to me because our dear friends Dave and Elena were married the weekend before my Thanksgiving party in 2012. They had a beautiful fall wedding that was decorated with pumpkins. Golds, whites, greens and turquoise pumpkins were piled high on tables, in windowsills, and around the ceremony space. After enjoying a happy and fun wedding and weekend, I received a call from the busy fools early Monday morning. “We’re coming over, and we’re bringing pumpkins!” I brought a laundry basket out to their car (how DLK, right?) and filled it to the brim with gourds and pumpkins. I proceeded to spray them gold, stack them into towers, and roast them for snacks and purées. Generous and eco-friendly; because of their thoughtfulness, their décor was used more than once, and the pumpkins were cooked and enjoyed all year long in the form of cakes and breads. Dave and Elena’s Wedding Pumpkin Tres Leches Cake was an homage to their wedding, and their offering.
Dave and Elena's Wedding Pumpkin Tres Leches Cake
Ingredients
- ½ cup canola oil
- ½ cup milk
- 4 eggs; separated
- 14-15 ounces pumpkin purée
- 2 cups sugar
- 2 ½ cups flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ salt
Milks for soaking
- ¼ cup evaporated milk
- 1 cup condensed milk
- ¼ cup heavy cream or milk
Instructions
- Preheat the oven to 350° F.
- Lightly grease and flour a bundt pan and set aside.
- In the bowl of a mixer, beat the egg whites until soft peaks form.
- Add the sugar gradually with the mixer running and beat to stiff peaks. Set aside.
- In a separate bowl, beat the egg yolks until very pale and fluffy.
- Beat in the oil and pumpkin puree.
- Add cinnamon, baking powder and flour to the egg yolk mixture, alternating with the milk. Add the vanilla.
- Fold together with the egg whites. Pour into the prepared bundt pan.
- Bake until golden, 45-55 minutes. Use the toothpick test to ensure cake is cooked through.
- In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
- Just after you’ve removed the cake from the oven and it’s still warm, pierce all over with a skewer to create crannies for the milk mixture.
- Pour the milk mixture over the cake. Let sit and cool to room temperature.
- Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve at room temperature or slightly cool, but not cold.
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