Pumpkin Corn Cake
| Yield: | 8 Servings |
| Categories: |
| 1 | c | Unsalted butter |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 1 | c | Canned pumpkin |
| 2 | ts | Grand Marnier; or other |
| Orange liqueur; or | ||
| Orange juice | ||
| 1 | ts | Vanilla |
| 2 1/2 | c | All-purpose flour |
| 3/4 | c | Polenta-style cornmeal |
| 2 | ts | Baking powder |
| 3/4 | c | Milk |
| 1/2 | c | Toasted pumpkin seeds; coarsely chopped (pepitas) |
| 1 | tb | Grated orange peel |
| Powdered sugar; sifted | ||
| Garnish: | ||
| sm | Pears; optional | |
| Pumpkin Mascarpone: | ||
| 1 | c | Canned pumpkin |
| 8 | oz | Mascarpone cheese |
| (scant 1 cup) | ||
| 1/4 | c | Powdered sugar; sifted |
| 2 | ts | Finely shredded orange peel |
| 1 | tb | Orange juice |
Advertisement