Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar).

However, the cake is still moist inside, after more than doubling the baking time it originally called for.

I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached the internal temperature of 138 degrees?

The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top and bottom of the cake are not moist at all.

share|improve this question
I would advise that you check your oven temperature with a good oven thermometer. – Dennis Williamson Sep 23 '10 at 23:47
While not answering the question directly - a comment on the substitution. You probably had far too much pumpkin. Shredded anything will have quite a bit of air in it. So I suggest if you try again you use just two cups or even less of the pureed as a "more equivalent" substitute. – sdg Sep 24 '10 at 0:45
Yet another substitution note. The canned/jarred pumpkin is cooked and pureed, which is much more condensed than fresh shredded squash or pumpkin. I think a good starting point for a substitution is about 1 cup. – Juju Sep 24 '10 at 2:32
up vote 7 down vote accepted

I can't see any possible way it didn't reach 138F inside after that length of time! I think you just had way too much liquid.

share|improve this answer

Unless you are very young, very old, or immunocompromised in some way (chemotherapy, leukemia, HIV, etc), slightly undercooked eggs are fine.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.