Steamed Pumpkin Cornmeal Pudding Cake

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 1 1/2 cups canned pumpkin
• 1/4 cup rum
• 1 tablespoon grated lemon, rind of
• 1 teaspoon vanilla
• boiling water, for pan

1. In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
2. In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
3. Add eggs one at a time, beating well after each addition.
4. Beat in pumpkin, rum, lemon peel, and vanilla.
5. Stir in flour mixture until well incorporated.
6. Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
7. Place on bottom rack of a 350 oven.
8. Carefully pour boiling water around bundt pan almost to the level of the pudding.
9. Cover entire baking pan tightly with foil.
10. Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
11. Let cool 10 minutes, then invert over a plate to unmold.
12. Serve warm with whipping cream or let cool completely and cover loosely until serving.
13. Reheat in a 350 oven until warm, about 10 minutes.

flour, yellow cornmeal, baking powder, ground nutmeg, salt, butter, sugar, eggs, pumpkin, rum, grated lemon, vanilla, boiling water

Taken from www.food.com/recipe/steamed-pumpkin-cornmeal-pudding-cake-47333 (may not work)