Steamed Pumpkin Cornmeal Pudding Cake

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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