STEAMED PUMPKIN CORNMEAL PUDDING CAKE

STEAMED PUMPKIN CORNMEAL PUDDING CAKE image

Yield at least 12 slices

Number Of Ingredients 13

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1 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 3/4 cups sugar
2 large eggs
1 1/2 cups canned pumpkin
1/2 cup rum
1 tablespoon grated lemon rind
1 teaspoon vanilla
boiling water for pan

Steps:

In a bowl, mix flour, cornmeal, baking powder, nutmeg and salt. In another bowl, cream the butter & sugar until well blended. Add eggs one at a time to the butter/sugar mixture, beating well after each addition. Beat in pumpkin, rum, lemon peel and vanilla to wet ingredients. Stir in flour mixture until well mixed. Scrape the batter into a buttered (baker's joy) 8-9 cup bundt pan and set the pan in a 12x17 inch baking pan. Place on bottom rack of a 350 F oven. Carefully pour boiling water around the bundt pan (into baking pan) almost to the level of the pudding in bundt pan. Cover entire baking pan (not just the bundt pan) tightly with foil. Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean...about 1 hr. Let cool 10 minutes, then invert over a plate to unmold. Serve warm with whip cream or let cool completely and cover loosely until serving. Reheat in a 350 oven until warm, about 10 min.