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Date Posted: 00:33:33 10/24/02 Thu
Author: S
Subject: PUMPKIN SWIRL CAKE

* 1 small sugar pumpkin
* Soft butter for the pan
* 2 cups unbleached all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon fine sea salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon grated nutmeg
* 1/4 teaspoon ground cloves
* 15 tablespoons unsalted butter,at room temperature
* 1 1/2 cups granulated sugar
* 3 large eggs,at room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup buttermilk,at room temperature
* 1 teaspoon finely chopped sage,about 5 leaves (don't use dried sage)

Cook the pumpkin:Preheat oven to 375 degrees.Line a large baking
pan with parchment paper.

Cut the pumpkin into halves.Place the pieces on the baking pan, cut
side down.Bake in the oven until a skewer pierces them easily, about
30 minutes.

Cool the pumpkin halves.Scrape out the seeds and discard them.
Scrape the flesh out of the rinds.Puree the flesh in a food
processor.You will need 3/4 cup puree for this recipe. Save the rest
for another use(such as soup).

Make the cake:Preheat oven to 350 degrees.Generously butter a
2-quart bundt pan.

Sift the flour, baking powder,salt,cinnamon,nutmeg and cloves together.

Put the 15 tablespoons butter in the bowl of a heavy-duty mixer.Beat
it with the paddle attachment at medium speed until it is creamy and
smooth.With the mixer on low,add the sugar in a steady stream.Beat
the butter and sugar on medium speed until the mixture is lighter in
color and fluffy.

In a separate bowl,beat the eggs together with a fork.With the
mixer running,dribble the eggs into the butter and sugar.

Add the vanilla to the buttermilk.

Alternately add the dry ingredients and the buttermilk to the mixer
bowl,starting and ending with the dry ingredients.Stop and scrape
down the sides of the bowl when necessary.

Stir the sage into the pumpkin puree.Add about 1 cup of the batter
to the pumpkin puree and fold the 2 together.Now fold the pumpkin
mixture into the rest of the batter.Fold only 2 or 3 times, leaving
swirls of pumpkin in the batter.

Pour the batter into the pan and smooth the top with a spatula.Place
it on the middle shelf of the oven,and bake until the top is brown
and a skewer inserted into the center comes out clean, about 45 to 50
minutes.

Cool the cake.Unmold it and place it right side up on a serving plate.

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