Recipe - Pumpkin Corn Cake

1 cup Unsalted butter
1 One half cup Sugar
4 Eggs
1 cup Canned pumpkin
2 teaspoon Grand Marnier; or other
Orange liqueur; or
Orange juice
1 teaspoon Vanilla
2 One half cup Allpurpose flour
Three fourths cup Polentastyle cornmeal
2 teaspoon Baking powder
Three fourths cup Milk
One half cup Toasted pumpkin seeds;
coarsely chopped (pepitas)
1 tablespoon Grated orange peel
Powdered sugar; sifted
Garnish:
small Pears; optional
Pumpkin Mascarpone:
1 cup Canned pumpkin
8 ounce Mascarpone cheese
(scant 1 cup)
One fourth cup Powdered sugar; sifted
2 teaspoon Finely shredded orange peel
1 tablespoon Orange juice

1. Grease a 10inch fluted tube pan. Sprinkle pan with cornmeal. Set aside.

2. In a large mixing bowl, beat butter with electric mixer on medium to
high speed for 30 seconds. Add sugar; beat till light and fluffy. Add eggs,
pumpkin, orange liqueur and vanilla; beat well.

3. In a medium bowl, combine the flour, Three fourths cup cornmeal and the baking
powder. Beating with an electric mixer at low speed, add the flour mixture
alternately with the milk to the butter mixture. Stir in the pumpkin seeds
and the orange peel. Pour into the prepared pan.

4. Bake in a 350° oven for 50 to 60 minutes or till a toothpick inserted
near the center comes out clean.

5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with
powdered sugar. Serve with Pumpkin Mascarpone and fruit. Serves 15 to 20.

Pumpkin Mascarpone: In a small bowl, mix 1 cup canned pumpkin, one 8ounce
container mascarpone cheese (scant 1 cup), One fourth cup sifted powdered sugar, 2
teaspoons finely shredded orange peel and 1 tablespoon orange juice till
well combined. Makes 1Three fourths cups.

Note: Look for polentastyle cornmeal in Italian grocery stores or in the
flour section of large supermarkets.

CREDITS: © 1997 Meredith Corporation

Recipe by Caterer Starla Krause, Mpls.
By KitPATh phannema@wizard.ucr.edu on Nov 25, 1997