PUMPKIN AND CORNMEAL CAKE
Another great cake from Fine Cooking Magazine. Beautiful color and texture. The amount of pumpkin can be varied - additional pumpkin will make it more moist. This is fabulous served with Burnt Orange Caramel Sauce (recipe # 76167)
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 9inch bundt cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Position oven rack in middle of oven, preheat to 350 degrees.
- Butter a 9-inch bundt pan.
- With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
- One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
- Beat in pumpkin and vanilla.
- Sift together flour, baking powder and salt, stir in cornmeal.
- Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
- Do not overwork batter.
- In a clean bowl, whip egg whites to soft peaks.
- Gently fold whites into batter with spatula until there are no longer any white streaks.
- Scrape batter into pan, smooth surface.
- Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
- Let cool for 20 minutes and then invert cake onto a rack to cool completely.
- Dust with powdered sugar if you like.
- For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
- Boil without stirring for 2 minutes.
- Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
STEAMED PUMPKIN CORNMEAL PUDDING CAKE
Make and share this Steamed Pumpkin Cornmeal Pudding Cake recipe from Food.com.
Provided by Michele7
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
- In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
- Add eggs one at a time, beating well after each addition.
- Beat in pumpkin, rum, lemon peel, and vanilla.
- Stir in flour mixture until well incorporated.
- Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
- Place on bottom rack of a 350 oven.
- Carefully pour boiling water around bundt pan almost to the level of the pudding.
- Cover entire baking pan tightly with foil.
- Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
- Let cool 10 minutes, then invert over a plate to unmold.
- Serve warm with whipping cream or let cool completely and cover loosely until serving.
- Reheat in a 350 oven until warm, about 10 minutes.
Nutrition Facts : Calories 612.9, Fat 25.5, SaturatedFat 15.3, Cholesterol 131.5, Sodium 526.3, Carbohydrate 87.8, Fiber 3.2, Sugar 60.8, Protein 6
PUMPKIN CORN BREAD
This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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