Bring the butter and eggs to room temperature. Mix the ● ingredients together and sift 3 times.
Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too).
Add the granulated sugar in 3 batches. Beat the butter and sugar with the hand mixer on low speed until fluffy.
Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed.
Add the mashed kabocha squash and heavy cream, and keep mixing.
When everything is well mixed, add the ● ingredients all at once. Mix it in with a rubber spatula using a cut-and-fold motion. Don't overwork the batter!
Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy.
Divide the batter between the 4 molds. Bake in a preheated 360F/180C oven for 20 minutes. They are done if a bamboo skewer inserted in the middle comes out clean.
While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. Drizzle the icing over the cakes while they're still warm.
Decorate the cakes before the icing hardens with kabocha seeds and silver dragées, and they're done! You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute.
The cakes are so soft and moist! The raisins and the hint of cinnamon are keys to their wonderful flavor.
How about wrapping them like this to give as gifts? The recipients are sure to be happy!
Story Behind this Recipe
I got kabocha squash at a good price, so I mashed up a lot of it and thought up this Halloween themed cake recipe. With the mashed kabocha squash , cream and lots of butter, these butter cakes are soft and airy yet moist.
In order to mix the batter properly so that the cakes turn out light and soft, I used a handheld mixer! You can use a whisk instead - be sure to beat the batter properly. If If you don't have mini-kugelhopf molds, use mini pound cake molds or muffin tins (same baking time) or a large pound cake mold (360F/180C at 40 minutes). The icing should be pretty stiff!