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Pumpkin Cake

West Indian pumpkin (calabaza) or any winter squash

heavy cream

seedless rasins

cinnamon

butter

Munster cheese

sugar

dark rum

large eggs

Oven

Cook the squash in water to cover until tender, about 15 minutes. Drain thoroughly.

Put the squash in a saucepan and stir in the cinnamon, sugar, heavy cream, and 1T of the butter. Mash the squash and cook over low heat until the sugar has dissolved and the mixture is fairly firm, not watery. Remove from the heat and allow to cool.

Add all the remaining ingredients except the reserved butter. Using the butter, grease a 2-quart souffle dish and pour in the squash mixture.

Bake in a preheated moderate (350 F) oven until the cake is firm to the touch, about 1 hour.

An ounce of rum may be poured over the cake while it is still hot, if liked. Serve as a pudding from the souffle dish plain or with whipped or sour cream.