Steamed Pumpkin Cake Food

STEAMED PUMPKIN CORNMEAL PUDDING CAKE

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.

STEAMED PUMPKIN CAKE

Steps:

• Grease 2-1/2-quart souffle dish or baking pan that fits into slow cooker.
• Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.
• Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture.
• Spoon batter into prepared souffle dish.
• Fill slow cooker with 1 inch hot water. Make foil handles by tearing off 3 (18x2 inch) strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design in bottom of slow cooker. Place souffle dish on center of strips. Pull foil strips up and over dish. This allows for easy removal of souffle dish.
• Place souffle dish in slow cooker. Cover; cook on High 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean.