See Also: Breads · Cooking Club · Desserts
Steamed Cake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Please do not run away from this recipe when you see that it is done in the microwave oven. It is wonderful, so easy, and a big hit in our recent cooking classes.
1/3 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar or maple sugar
2 eggs
1 1/2 cups unbleached all purpose organic flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup mashed cooked pumpkin or yams or sweet potatoes
1/2 cup buttermilk
1/2 cup chopped nuts, as desired
Soften butter in batter bowl 30 seconds on half power. Cream in sugars until light, and then beat in eggs. In another bowl, whisk together the flour, salt, soda and spices. Combine pumpkin and buttermilk. Add flour mixture and pumpkin mixtures to butter mixture, mixing well. Fold in nuts, if using. Lightly oil the bottom of a glass or ceramic or plastic ring mold. Spoon in the batter. Cover with parchment paper or ceramic plate. Microwave at power level (7) 8-12 minutes, or until the top is no longer moist. Allow to stand about 10 minutes, then invert onto platter. Great served with a brandy sauce, Devonshire cream, or warmed lemon curd.
Recipe created 2004-11-08.
