Steamed Pumpkin Cake
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 15 minutes
Cook time: 210 minutes
Serves 12 people
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 2 cups packed light brown sugar
- 3 eggs, beaten
- 1 can (15 ounces) pumpkin puree
- Sweetened whipped cream (optional)
Directions
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Grease a 2 1/2 quart souffle dish or baking pan that fits into the Crock-pot slow cooker stoneware.
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Slow cooker baking pans can be purchased by visiting www.crockpot.com
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Combine flour, baking powder, baking soda, cinnamon, salt, and cloves in medium bowl; set aside.
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Beat the butter, brown sugar, and eggs in large bowl with electric mixer on medium speed until creamy.
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Beat in the pumpkin.
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Stir in the flour mixture.
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Spoon the batter into prepared souffle dish.
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Fill the stoneware with 1 inch hot water.
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Make foil handles by tearing off three 18 by 2 inch strips of heavy foil or use regular foil folded to double thickness.
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Crisscross foil strips in spoke design and place souffle dish on center of strips.
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Pull foil strips up and over dish.
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Place the souffle dish into stoneware.
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Cover and cook on HIGH for 3 to 3 1/2 hours or until wooden toothpick inserted into center comes out clean.
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Use foil handles to lift dish from stoneware.
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Cool 15 minutes.
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Invert cake onto serving platter.
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Cut into wedges and serve with dollop of whipped cream if desired.
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Serving suggestion: Top with cooked apple or pear slices, or a scoop of ice cream.