| Pumpkin Corn Cake
Main Ingredient: Cake
1 cup of unsalted butter
1 1/2 cups of sugar
4 Eggs
1 cup of canned pumpkin
2 teaspoons of Grand Marnier, or other Orange liqueur; or Orange juice
1 teaspoon of vanilla
2 1/2 cups of all-purpose flour
3/4 cup of polenta-style cornmeal
2 teaspoons of baking powder
3/4 cup of milk
1/2 cup of toasted pumpkin seeds
1 tablespoon of grated orange peel
Powdered sugar; sifted |
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Garnish:
small Pears; optional
Pumpkin Mascarpone:
1 cup of canned pumpkin
8 ounces of Mascarpone cheese
1/4 cup of powdered sugar; sifted
2 teaspoons of finely shredded orange peel
1 tablespoon of orange juice
Grease a 10-inch fluted tube pan. Sprinkle pan with cornmeal. Set aside. 2. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat till light and fluffy. Add eggs, pumpkin, orange liqueur and vanilla; beat well. 3. In a medium bowl, combine the flour, 3/4 cup cornmeal and the baking powder. Beating with an electric mixer at low speed, add the flour mixture alternately with the milk to the butter mixture. Stir in the pumpkin seeds and the orange peel. Pour into the prepared pan. 4. Bake in a 350ºF. oven for 50 to 60 minutes or till a toothpick inserted near the center comes out clean. 5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with powdered sugar. Serve with Pumpkin Mascarpone and fruit. Serves 15 to 20. Pumpkin Mascarpone: In a small bowl, mix 1 cup canned pumpkin, one 8-ounce container mascarpone cheese (scant 1 cup), 1/4 cup sifted powdered sugar, 2 teaspoons finely shredded orange peel and 1 tablespoon orange juice till well combined. Makes 13/4 cups. Note: Look for polenta-style cornmeal in Italian grocery stores or in the flour section of large supermarkets. Serving Size: 8 CREDITS: ? 1997 Meredith Corporation Recipe by Caterer Starla Krause, Mpls. By KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997 |
