Korean Sweet Pumpkin Pound Cake
Pound Cake
  1. Preheat the oven to 350 degrees F.
  2. Slice the skin off the kabocha. I find it easiest to cut the kabocha in half and then into long pieces (like cutting a melon) and slicing the skin off at this point. For the completely mashed kabocha, place the kabocha pieces in a microwave safe bowl, wrap the top in saran wrap and place in the microwave for about 3 minutes. Check the kabocha by gently pressing on it through the saran and if not soft yet, cook more in about 30-45 second intervals until completely soft. Once soft, mash it up and set aside!
  3. For the cubed kabocha, cut the kabocha pieces into cubes and place in a microwave safe bowl, wrap with saran wrap and microwave for about 1 and 1/2 minutes. The kabocha cubes should only be about half way cooked as these should keep its form while baking.
  4. In a medium sized bowl, whip the room temperature butter until creamy. Add in the sugar and salt. Using a hand mixer, keep beating for another 3 minutes.
  5. With the hand mixer on low, add in the eggs slowly – about 7-8 times and then add in the vanilla extract. Beat until combined. (As most baking, make sure the eggs are at room temperature. )
  6. In a separate bowl, sift the flour and baking powder. With the hand mixer on low, slowly add the dry ingredients into the egg mixture. Beat until just incorporated. Do not over mix.
  7. Slowly add in the heavy cream and mix until incorporated. Add in the mashed kabocha and mix well with a spatula. Finally, add in the cubed kabocha and mix until the cubes are evenly incorporated.
  8. Prepare the loaf pan by oiling, buttering or lining the inside with parchment paper. Pour in the mixture! Pop in the cake into the oven for about 55-65 minutes. Tip: If the top starts to brown too much, place an aluminum foil on top to stop the browning but continue the cooking of the bread.
  9. Once the cake is baked through and cooling, prepare the topping. Prepare thin slices of kabocha (skin on – it is edible). Add in the water and sugar into a sauce pot and simmer over medium-low heat. Once the sugar has dissolved, add in the kabocha slices and continue to simmer over medium heat. The sugar and water mixture will begin to turn into a syrup; continue to heat and mix the kabochas inside the pot to ensure the syrup is glazing both sides of the kabocha. After about 3-5 minutes, once there’s only a slight amount of syrup in the pot, turn the heat off.
  10. Place the slices of kabocha on top of the pound cake. Brush the extra syrup on to the pound cake so it glistens and adds an extra bit of sweetness to the cake.
Recipe Notes