Steamed Pumpkin Cake

This recipe is simple and delicious and so easy to make. Perfect for a cold winter's evening or a potluck in the middle of the summer.

Ingredients

Grease 2 1/2-quart souffle dish or baking pan that fits into 5- to 7-quart slow cooker.
Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.
Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture. Spoon batter into prepared souffle dish.
Fill slow cooker with 1 inch hot water. Make foil handles, using technique described below, to allow for easy removal of souffle dish. Place souffle dish in slow cooker. Cover; cook on HIGH 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean..
Use foil handles to lift dish from slow cooker. Cool on wire rack 15 minutes. Invert cake onto serving platter. Cut into wedges and serve with dollop of whipped cream, if desired.

Makes 12 servings

Tear off 3 (1/2-inch) strips of heavy foil, or use regular foil folded to double thickness.
Crisscross foil strips in spoke design, and place souffle dish on center of strips.
Pull foil strips up and over dish.
Recipe courtesy Crock-pot.ca

Helen | January 23, 2009 at 7:14 pm - §

I must admit, I was skeptical that my slow cooker could turn out a cake like the photo.... but it did! Really! I went to our local kitchen shop with a piece of paper that would fit in the bottom of the slow cooker. The recipe calls for a dish that is either 2 1/2-quart souffle dish or fits into your slow cooker. I made the recipe to the letter (remember I was not sure if this would work and didn't want to stray from the recipe instructions). Part way through the cooking process I had to look and was a bit worried when I saw the sides coming over a bit. I left it alone and at the end of the cooking time I found it still needed some time and left it on for another hour and a bit. (I would recomment using a long cake tester, I only had toothpicks and the top is always going to be wetter with the moisture in a slow cooker). When it was done I turned it onto a plate and WOW. It was a cake! I let it cook a little more before serving and I must say I would serve this to company. It was tasty, moist and it really looked like a slice of cake. Excellent!!! I will be making it again and again and again :) ONE NOTE: I didn't find the foil handles worked at all. Maybe because my foil is the no stick (slippery!) . I ended up turning it off and leaving it until I could grab it and then let it cool a bit longer outside the pot. I might try the foil handles again but my method seemed to work also. If you like pumpkin try this recipe. It is amazing!