"Peggy" > wrote in message
...
> Bob reqeusted the recipe for
>
> Pumpkin & Cornmeal Cake with Orange Syrup; here it is, fresh from the
> pages of my slightly sticky copy of the November 2003 Fine Cooking
> magazine:
>
> For the cake:
> 1/2 pound (1 cup) unsalted butter, at room temperature
> 1 cup granulate dsugar
> 1 tablespoon finely grated orange zest
> 1 large egg
> 2 large eggs, separated
> 8 ounces (1 cup) canned pure solid-pack pumpkin (not pumpkin piue filling)
> 1 teaspoon pure vanilla extract
> 6 3/4 ounces (1 1/2 cups) all-purpose flour
> 2 teaspoons baking powder
> 1/3 teaspoon table salt
> 1/2 cup (3 1/4 ounces) fine-ground yellow cornmeal (don't use coarse)
> sifted confectioners' sugar for garnish (optional)
>
> For the syrup and for serving:
> 1/2 cup fresh orange juice (from 1 to 2 medium juice oranges)
> 1/2 cup graulated sugar
> Vanilla yogurt or vanilla ice cream (optional)
>
> Position an oven rack on the middle rung and heat the oven to 350
> degrees F. Butter a 9-inch bundt pan. With a hand mixer or a stand
> mixer fitted with the paddle attachment, beat the butter, sugar, and
> orange zest until light and fluffy, about 3 minutes. One at a time, add
> the egg and egg yolks (remember to reserve the whites), beating well and
> scraping down the sides of the bowl between additions. Beat in the
> pumpkpin and vanilla.
>
> Sift together the flour, baking powder, and salt; stir in the cornmeal.
> Add this mixture to the pumpkin batter in three stages, stirring
> gently but thououghly with a rubber spatula after each addition; don't
> overwork the batter.
>
> In a clean bowl with a very clean whisk or hand mixer, whip the reserved
> egg whites until they hold soft peaks. Gently fold the whites into the
> batter with the spatula until you no longer see streaks of white.
> Scrape the batter into the prepared pan; snmooth the surface. Bake
> until the top of the cake is springy when lightly touched, the sides are
> beginninbg to pull away from the pan, and a wooden skewer inserted into
> the center of the cake comes out clean, 40 to 50 minutes. Let cool in
> the pan for 10 minutes, and then invert the cake onto a wire rack to
> cool completely. Dust the cake with sifted confectioners' sugar, if you
> like.
>
> In a small saucepan over low heat, combine the orange juce and sugar,
> stiurring until the sugar has dissolved. Increase the heat to medium
> high. Boil without stirring for two minutes. (If you make the suryp
> ahead, be sure to warm it gently before serving.)
>
> Serve each slice of cake drizzled with syrup and, if you like,
> acompanied by a scoop of vanilla yogurt or vanilla ice cream.
>
> Serves 10.
>
> Cake can be made a few days in advance and stored at room temperature
> wrapped in plastic. I think this improves it.

This sounds so good! I've been baking a lot of cakes lately and will
certainly try this one soon!

Paula