Best Steamed Pumpkin Cake Recipes

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 CORNMEAL PUDDING CAKE

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.

THAI-STYLE STEAMED PUMPKIN CAKE

Steps:

• Bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat.
• Sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish.
• Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve.

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.