Steamed Cake Recipe

From Dorothy McNett's Recipe Book.

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Steamed Cake

From Dorothy McNett's Recipe Book at It is wonderful, so easy, and a big hit in our recent cooking classes.

1/3 cup unsalted butter, softened
3/4 cup raw sugar
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 batter bowl. 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.

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