I find that many of the recipes I find online have far too much sugar for my taste and the sweetness overwhelms the flavor of everything else. It has taken me a few tries to adapt this until I was satisfied.
I have made it with pumpkin, summer squash, and sweet potatoes and each has worked. Tonight I made it with two 12 ounce (340 gram) cartons of pumpkin purée. (I’ve done it with raw pumpkins but it’s not worth all the extra work)
MIX TOGETHER WELL:
- 1 cup molasses (1 cup=approx. 236ml)
- 1 cup dark brown sugar
- 1 cup vegetable or peanut oil
- 6 extra large (or 4 jumbo) eggs
MIX FOR 2-3 MINUTES MORE
- 4 cups flour (whole wheat or white)
- 1 Tablespoon cinnamon (1 Tb =15ml)
- 1 Tb nutmeg
ADD TO LIQUID ALTERNATING WITH ⅔ CUP (160ml) OF WATER MIX UNTIL SMOOTH.
- 3 cups of pumpkin or squash purée
POUR INTO GREASED 9″x13″ BAKING DISH
BAKE AT 350ºF (177ºC) FOR 1 HOUR, ALLOW TO COOL
- Goes great with vanilla or pumpkin ice cream or creme fraiche.
(Alas, I’m watching my weight so I’ll skip any of those)
Okay, here’s my Official Serving Suggestion:
If I were serving this in a restaurant or to guests I’d slice it about 1.25cm (½”) thick and toast it (2 slices per order), add whipped chèvre with a pastry bag and then drizzled with thickened molasses.
And here’s a collection of delicious images to salivate over: