Moist, sweet and tender Tres Leches cake is a favorite of mine. A classic of the cooking canon of many Hispanic cultures, “three milk” cake is simply a delicate cake soaked in a combination of milks.
For years, I used a recipe given to me by a friend from Nicaragua that used a box cake mix and it was always a big hit. I eventually developed a from-scratch recipe, and then adapted that to become one of my favorite Christmas dessert, Eggnog Tres Leches. It’s a fabulous holiday dish, because it needs to be made ahead and can serve a crowd. So for Thanksgiving, it seemed only right to come up with a pumpkin version.
Pumpkin Tres Leches is a great treat for any seasonal entertaining, and with its origins is a great choice for a Day of the Dead celebration. Serve it up as a post trick-or-treating feast of Chicken Enchiladas with Pumpkin Sauce or Spicy Chorizo, Pumpkin and Black Bean Chili (because you can’t have too much pumpkin on Halloween). And it is a natural for Thanksgiving and is imminently portable if you are headed to another house for the celebration. An artful dollop of whipped cream and sprinkle of nutmeg add an elegant touch if you’d like.
Pumpkin tres leches
1 (15-ounce) can pumpkin puree (not pie filling)
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 (14-ounce) can sweetened condensed milk
3/4 cup evaporated milk
1/2 cup buttermilk
1. Preheat the oven to 350 degrees F. Grease a 9- by 13-inch glass baking dish.
2. Beat the pumpkin, sugar and oil together in the bowl of an electric mixer until smooth and well combined. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Mix the flour, soda, spices, and salt together in a small bowl. Beat into the pumpkin mixture at low speed until thoroughly combined, scraping down the sides of the bowl occasionally.
3. Spread the batter into the prepared pan and bake for 30 – 45 minutes, until a tester inserted in the center comes out clean. Leave the cake to cool to room temperature.
4. Stir the condensed milk, evaporated milk and buttermilk together in a 4-cup measuring jug until completely combined. Poke small holes over the top of the cake using a skewer or cake tester. Slowly pour the milk mixture evenly over the top of the cake.
5. Let sit for about 15 minutes, then carefully cover with plastic wrap and refrigerate. Leave the cake to soak up the syrup for up to 12 hours.
Related post on The Runaway Spoon: Apple ginger upside down cake