Pumpkin Chiffon Cake with Nutmeg Sauce
2-1/4 cups Sifted cake-and-pastry flour 1-1/2 cups Granulated sugar 2 tsp Baking powder 1/2 tsp Each salt and cinnamon 1/4 tsp Each nutmeg and allspice 1/2 cup Vegetable oil 5 Egg yolks 3/4 cup Canned pumpkin 1 tbsp Grated orange rind 1/3 cup Orange juice 7 Egg whites 1/2 tsp Cream of tartar Nutmeg Sauce (recipe follows) In bowl, combine flour, 3/4 cup of the sugar, baking powder, salt, cinnamon, nutmeg and allspice; make well in center. Pour in oil, egg yolks, pumpkin, orange rind and juice; beat well. In separate bowl, beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold into batter. Pour into ungreased 10-inch tube pan. Bake in 350 F (180 C) oven for 55 to 60 minutes or until top springs back when touched. Invert pan and let cake hang in pan until cool. Serve with Nutmeg Sauce. Makes 8 servings. Nutmeg Sauce Spoon this sauce warm over Pumpkin Chiffon Cake, or chill and thin with a little more milk or cream. 3 tbsp Butter 3 tbsp All-purpose flour 1/2 cup Packed brown sugar 1 tsp Nutmeg 1-1/2 cups Milk 2 tbsp Rum (optional) 1/2 cup Whipping cream In saucepan, melt butter over medium-low heat; blend in flour and cook, stirring, until barely bubbly. Add sugar and nutmeg; gradually stir in milk. Cook over medium heat, stirring, until boiling and thickened. Remove from heat; stir in rum (if using). Let cool slightly. Whip cream; fold into sauce. Makes about 2 cups. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
