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1
Bring the butter and eggs to room temperature.
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2
Mix the ingredients together and sift 3 times.
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3
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).
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4
Add the granulated sugar in 3 batches.
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5
Beat the butter and sugar with the hand mixer on low speed until fluffy.
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6
Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed.
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7
Add the mashed kabocha squash and heavy cream, and keep mixing.
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8
When everything is well mixed, add the ingredients all at once.
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9
Mix it in with a rubber spatula using a cut-and-fold motion.
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10
Don't overwork the batter!
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11
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.
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12
Divide the batter between the 4 molds.
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13
Bake in a preheated 360F/180C oven for 20 minutes.
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14
They are done if a bamboo skewer inserted in the middle comes out clean.
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15
While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing.
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16
Drizzle the icing over the cakes while they're still warm.
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17
Decorate the cakes before the icing hardens with kabocha seeds and silver dragees, and they're done!
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18
You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute.
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19
The cakes are so soft and moist!
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20
The raisins and the hint of cinnamon are keys to their wonderful flavor.
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21
How about wrapping them like this to give as gifts?
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22
The recipients are sure to be happy!
