Bolivian pumpkin cake is a tender, lightly spiced cake made with pumpkin, eggs, and pantry baking ingredients; home-style versions may be called queque de zapallo. This version adds cinnamon and raisins for a warmly flavored cake that works as an afternoon snack or an easy dessert, while leaving room for the family and regional variations common to home baking.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (245 g) unsweetened pumpkin purée, canned or homemade and well drained
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) neutral oil, such as sunflower, canola, or vegetable oil
- 2 large eggs (about 100 g without shells), at room temperature if convenient
- ¼ cup (60 ml) milk
- ½ cup (75 g) raisins
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- 1 teaspoon (2.5 g) ground cinnamon
- ½ teaspoon (1 g) ground ginger
- ⅛ teaspoon (about 0.25 g) ground cloves
- ½ teaspoon (3 g) fine salt
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (14 g) butter or a little oil, for greasing the pan
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking pan with butter or oil, then line the bottom with parchment paper if you want especially easy release. Set the pan aside while you mix the batter.
- Check the pumpkin. Measure the pumpkin purée after draining away any liquid. It should be thick enough to sit on a spoon rather than pour like soup. If using homemade pumpkin, mash or purée it until smooth and press it briefly in a fine sieve or clean cloth if it seems watery. Let warm purée cool before mixing it with the eggs.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Whisking distributes the leaveners and spices evenly, which helps the cake rise uniformly and avoids concentrated pockets of baking soda.
- Mix the wet ingredients. In a large bowl, whisk the sugar and eggs until blended. Whisk in the oil, pumpkin purée, milk, and vanilla until the mixture looks smooth. The batter will be thick and orange. If the pumpkin is cold, the oil may look slightly streaky at first; keep whisking until it comes together.
- Make the batter. Add the flour mixture to the pumpkin mixture in two additions. Fold with a spatula just until no dry flour remains, scraping the bottom and sides of the bowl as you go. Fold in the raisins. Avoid beating the batter once the flour is added, since overmixing can make the finished cake firm rather than tender.
- Fill the pan. Scrape the batter into the prepared pan and spread it into an even layer, nudging it into the corners. Tap the pan gently once on the counter to release large air pockets; do not bang it hard, which can knock out the air needed for a light crumb.
- Bake until set. Bake for 40 to 48 minutes, checking near the 40-minute mark. The top should look set and lightly browned, and a toothpick inserted near the center should come out without wet batter (a few moist crumbs are fine). For egg-dish food safety, check the center with a food thermometer: USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes; this cake should be fully baked and will typically be hotter than that.
- Cool before cutting. Set the pan on a cooling rack and leave the cake in it for 20 minutes. Slice into 9 pieces and serve warm or at room temperature. The full time includes this cooling period; for neater slices, let the cake cool completely before cutting.
Tips
- Use the right pumpkin. Choose plain pumpkin purée, not sweetened pumpkin pie filling, which already contains sugar and spices. Homemade purée is fine, but pumpkin can hold more water than canned purée. Drain it well so the center does not turn gummy or take much longer to bake.
- Keep the mixing gentle. Once the flour goes in, fold only until the last dry streaks disappear. A few small lumps are less troublesome than a heavily mixed batter, which can develop excess gluten and bake up dense.
- Adjust the raisins if needed. For more evenly distributed fruit, toss the raisins with a teaspoon of the measured flour before folding them in; take that teaspoon from the 2 cups rather than adding extra. If the raisins are very dry, use them as they are or replace them with chopped dates, keeping the amount the same.
- Let it cool enough to hold together. A warm slice is delicious, but cutting immediately can make the soft crumb crumble. Give it at least the stated 20 minutes in the pan, and use a thin, sharp knife for cleaner portions.
Serving Suggestions
Serve a slice plain with coffee, tea, or milk for a simple snack. For dessert, add a spoonful of lightly sweetened whipped cream, plain yogurt, or a small scoop of vanilla ice cream. A little powdered sugar sifted over the cooled cake is an easy finish, though it is optional; the cake is sweet enough to enjoy without frosting.
If serving it as part of a larger meal, cut the cake into smaller squares and pair it with fresh fruit. It also travels well once cool, making it suitable for a potluck or lunchbox. Keep the cake covered during serving so the cut edges do not dry out, especially if it will be sitting out for more than a short while.
Variations
Make it with squash. If pumpkin is unavailable, use smooth, unsweetened butternut squash purée in the same quantity. Its flavor is a little sweeter and less earthy, but the cake’s texture should be similar if the purée is not watery. Sweet potato purée can also work, though it gives the cake a denser texture and a more pronounced flavor.
Add nuts or citrus. Replace up to half of the raisins with ½ cup (about 60 g) chopped walnuts or pecans for crunch. Alternatively, add 1 teaspoon finely grated orange zest to the wet ingredients; the citrus gives a fresh note alongside the warm spices. These additions are optional and do not change the baking time substantially.
Change the spice profile. Use 1½ teaspoons cinnamon and leave out the ginger and cloves for a simpler flavor. A pinch of freshly grated nutmeg can be added with the other spices. For a less sweet cake, reduce the sugar to ¾ cup (150 g); the crumb will be slightly less tender and the pumpkin flavor more prominent.
Try a different pan. A 9-inch (23 cm) round cake pan can be used instead of the square pan. For a loaf pan, the deeper batter will need more time and may brown before the center is done, so check it regularly and tent loosely with foil if the top darkens. Pan sizes and materials affect baking time, so use the center doneness checks rather than relying on the clock alone.
Storage and Reheating
Cool the cake, then cover it or transfer the slices to an airtight container and refrigerate within 2 hours of baking. It keeps well in the refrigerator for 3 to 4 days. Chilling firms the crumb, so let a slice stand at room temperature for about 15 minutes before serving if you prefer a softer texture.
To warm one slice, microwave it for about 10 to 15 seconds, then add a few seconds at a time if needed. Avoid heating it for too long, which can make the edges tough. For longer storage, wrap individual slices tightly and freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about an hour; do not leave the cake unrefrigerated for more than 2 hours.
Frequently Asked Questions
Is this a traditional Bolivian cake?
Bolivian home baking includes different pumpkin or squash cakes, and recipes vary by household and region. Queque de zapallo is a useful name for a pumpkin-style cake, but there is not one single recipe that represents every Bolivian version. This recipe is a practical home-style interpretation with cinnamon and raisins.
Can I use pumpkin pie filling instead of pumpkin purée?
Plain pumpkin purée is the better choice because pie filling is already sweetened and seasoned. If you use pie filling, the cake may be much sweeter and its spice balance unpredictable. For a reliable result, use unsweetened purée and measure the sugar and spices separately.
How can I tell when the middle is baked?
Look for a set top, test near the center with a toothpick, and use a food thermometer to confirm the center has reached at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. A toothpick with wet batter means it needs more time; moist crumbs are normal. If the top is browning quickly, cover it loosely with foil while the center finishes.
Can I make the cake without raisins?
Yes. Leave them out for a plain spiced pumpkin cake, or replace them with the same amount of chopped dates or dried cranberries. If you omit the fruit without replacing it, the cake still works; the slices will simply have a more even, uninterrupted crumb.
Can I bake it ahead?
Yes. Bake it a day ahead, cool it, and refrigerate it covered. Bring slices toward room temperature before serving, or warm them briefly as described above. For the freshest texture, freeze portions if you need to make it more than a few days in advance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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