'1/3 cup unsalted butter or margarine'
'1/2 cup sugar'
3 large pumpkins, peeled and cubed
'1 teaspoon ground cinnamon'
'1/4 cup raisins, chopped'
Cake
'1 1/3 cups all-purpose flour'
'1 cup granulated sugar'
2 teaspoons active dry yeast
'1/3 cup unsalted butter or margarine'
'2/3 cup milk'
'1 teaspoon vanilla extract'
2 tablespoons lemon zest
1 egg
'1/3 cup unsalted butter or margarine'
'1/2 cup sugar'
3 large pumpkins, peeled and cubed
'1 teaspoon ground cinnamon'
'1/4 cup raisins, chopped'
Cake
'1 1/3 cups all-purpose flour'
'1 cup granulated sugar'
2 teaspoons active dry yeast
'1/3 cup unsalted butter or margarine'
'2/3 cup milk'
'1 teaspoon vanilla extract'
2 tablespoons lemon zest
1 egg
Preheat the oven
Melt 1/3 cup unsalted butter or margarine in a round cake pan with a diameter of about 25 cm
Dust with sugar
Lay down thin slices of pumpkin, peeled and cubed (without seeds), on top of the sugar
Dust with raisins and cinnamon. Reserve
For the cake, mix together flour, sugar, and yeast in a large mixing bowl
Add melted butter or margarine (at room temperature) and milk
Mix slowly until combined, or use an electric mixer to combine the ingredients
Combine remaining ingredients and beat with a mixer at medium speed, scraping down the sides of the bowl
Pour the batter evenly over the pumpkin layer
Bake in a moderate oven for 40-50 minutes or until the cake is golden brown and loose from the edges of the pan
Remove from the oven and let cool for a few minutes
Release the cake from the pan sides
Invert onto a serving plate and remove the pan
Serve warm or cold.
