Pumpkin tea cake from Serious Eats by Elisabeth Prueitt

  • eggs
  • vegetable oil
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute squash purée for pumpkin purée.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute squash purée for pumpkin purée.

  • emstovall on November 11, 2020

    Grams (converted using King Arthur Weight Chart) 119.2 g flour 255 g pumpkin 198 g oil 263 g sugar

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.