Steamed Pumpkin Cornmeal Pudding Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 1 1/2 cups canned pumpkin
• 1/4 cup rum
• 1 tablespoon grated lemon, rind of
• 1 teaspoon vanilla
• boiling water, for pan

Recipe

• 1 in a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
• 2 in another bowl, with a mixer on high speed, beat butter and sugar until well blended.
• 3 add eggs one at a time, beating well after each addition.
• 4 beat in pumpkin, rum, lemon peel, and vanilla.
• 5 stir in flour mixture until well incorporated.
• 6 scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
• 7 place on bottom rack of a 350 oven.
• 8 carefully pour boiling water around bundt pan almost to the level of the pudding.
• 9 cover entire baking pan tightly with foil.
• 10 bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
• 11 let cool 10 minutes, then invert over a plate to unmold.
• 12 serve warm with whipping cream or let cool completely and cover loosely until serving.
• 13 reheat in a 350 oven until warm, about 10 minutes.