Comments on: babbo’s pumpkin cake

By: Meal Ticket :: Blog Archive :: SNACK TIME: click your heels three times to get home to NYC, a vegan-ized green bean casserole, the sweetest of potatoes get creamy with coconut, soup for the marching men, and slid from the can no more: cranberry quince sau

Tue, 25 Nov 2008 17:07:09 +0000

[...] Young of CookEatFRET picks up Gina DePalma’s new pastry cookbook and whips up a version of Babbo’s pumpkin cake. The batter makes use of toasted pine nuts, grappa, Spanish extra-virgin olive oil and a surprise [...]

By: Marie

Marie — Mon, 24 Nov 2008 05:04:16 +0000

You’re tempting me with this Claudia, I just might have to whip this up instead of cheesecake.
The heck with cheesecake, I want this!!

By: cook eat FRET - A16’s short ribs alla genovese x2

cook eat FRET - A16’s short ribs alla genovese x2 — Fri, 21 Nov 2008 20:22:16 +0000

[...] zingerman’s ← babbo’s pumpkin cake [...]

By: Kim

Kim — Fri, 21 Nov 2008 12:59:08 +0000

Yes to pumpkin cake! I like the height of this, the pine nuts- the rosemary- it looks earthy and good. And just sweet enough, thanks-Claudia! Happy Thanksgiving to you!

By: Shari

Shari — Fri, 21 Nov 2008 02:07:10 +0000

That looks super! And pine nuts would add that crunch to the dessert. Yum.

By: Jack

Jack — Thu, 20 Nov 2008 23:18:15 +0000

That is a smashing pumpkin recipe if I’ve ever seen one!

By: NOBLE PIG

NOBLE PIG — Thu, 20 Nov 2008 18:46:19 +0000

It’s beautiful, really lovely. I am intrigued with the rosemary and of course the alcohol soaked raisins…duh….perfection.

By: michelle @ TNS

michelle @ TNS — Thu, 20 Nov 2008 17:46:27 +0000

am i a bad person if i don’t want the raisins in mine? i loathe both brandy AND cooked raisins.

also, ditto what peter said: this is why you need to keep the ice cream bowl in the freezer at all times. because you NEVER KNOW.

By: Peter

Peter — Thu, 20 Nov 2008 16:13:47 +0000

This will go on my maybe list for Thanksgiving, though I’d make it with fresh pumpkin or kabocha. The gelato sounds pretty good, too; I keep my ice cream maker bowl permanently in the freezer just in case.

By: lo

lo — Thu, 20 Nov 2008 15:41:04 +0000

I’m seriously tempted by this. I’ll bet the rosemary made it a true stand-out.

I’m thinking I’ve got to try it out to see for myself.

By: Brittany

Brittany — Thu, 20 Nov 2008 07:31:41 +0000

I too, am a pumpkin whore.

But, I have nevr tried olive oil gelato. I know! I feel like an asshole!

By: Sophie

Sophie — Wed, 19 Nov 2008 20:01:38 +0000

The flavors in this cake do sound incredible, I like that the raisins get rehydrated — I bet that contributed to making the cake moist. Nice execution of the recipe, it looks and sounds like a deelish Fall dessert .

By: yveala

yveala — Wed, 19 Nov 2008 03:19:15 +0000

i’ve been away too long, but the timing of my return was head on..love love love pumpkin anything and i’ve got a big one right outside my front door that’s ready to be messed with, so although the can will get replaced,the rest of the ingredients look delish – i’ll let you know how great it comes out in a couple of days and the split pea soup (with flankin) looks perfect..that’s next

By: Melissa

Melissa — Tue, 18 Nov 2008 23:15:59 +0000

You know what? I’ve never had pumpkin anything. I should take the opportunity to try it in the next month, eh?

I can’t believe you had all the ingredients on hand. That looks just as you describe – light and moist.

By: Kristie

Kristie — Tue, 18 Nov 2008 21:10:18 +0000

That looks amazing. Naked, though…like it went shopping for a whipped cream outfit but couldn’t find anything in its size, so it decided to just veg out in front of the t.v. lamenting its figure and wearing sweatpants. Deep down, though, it’s a good person. And I want it.

By: maris

maris — Tue, 18 Nov 2008 21:08:12 +0000

I’m glad you’re loving pumpkin as much as I am these days! I am still not sick of it

By: Lesley

Lesley — Tue, 18 Nov 2008 20:07:21 +0000

I’ve been thinking about this cake since Saturday. The roasted pumpkin guts are still in my fridge, waiting patiently. Though I am still considering a sweet pumpkin cupcake. Mmm…cupcakes.

By: Heather

Heather — Tue, 18 Nov 2008 16:06:50 +0000

What is it with pumpkin, anyway? I mean it’s good and all, and healthy, but why the inundation? Well, it’s cakes like this, that’s why! I’m ready to run right out and start churning out cucurbitaceous delights such as this, and I even hate baking.

By: Mari

Mari — Tue, 18 Nov 2008 14:21:35 +0000

I’m going to make this as soon as I’m back from holiday, and hopefully I’ll have some buttery Spanish olive oil in tow, along with other goodies!

By: Donald

Donald — Tue, 18 Nov 2008 12:26:06 +0000

This sounds delicious. We love pumpkin. Putting that book on my AmazonDOTcom wishlist.

By: canarygirl

canarygirl — Tue, 18 Nov 2008 11:14:31 +0000

Oooooh, sounds delicious! Toasted pine nuts make everything better. And YAY that you used Spanish olive oil! I don’t know why we don’t export more of it.

By: Choosy Beggar Tina

Choosy Beggar Tina — Tue, 18 Nov 2008 02:54:26 +0000

Ooh…I just picked up that cookbook a week and a half ago! I had never heard of it, but I liked the cover design. I’m one of ‘those people’.

Also, I just happen to have both rosemary and grappa…but still would never have thought to make this cake without your endorsement, so maybe you just gave me something to do tomorrow night.

By: maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Tue, 18 Nov 2008 02:43:44 +0000

All in all very healthy. Though, since I am eating mine virtually, I will eat it with gelato. (Missed you; will be reading lots of unread posts.)

By: krysta

krysta — Mon, 17 Nov 2008 22:20:01 +0000

mmm, yummy. i don’t think you could go wrong with this.

By: Lauren

Lauren — Mon, 17 Nov 2008 22:11:05 +0000

babbo rules. the cake looks great. i love pumpkin.