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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.

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2 Answers2

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

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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.

Michael Natkin
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