Didi's Indian Pudding Cake
Nutrition
Calories: 252 kcalCarbohydrates: 50 gProtein: 13 gFat: 20 gSaturated Fat: 12 gCholesterol: 4 mgSodium: 89 mgFiber: 9 gSugar: 32 gVitamin A: 1.55 IUCalcium: 81 mgIron: 17 mg
Ingredients
- 1/3 cup canola oil
- 1/3 cup non-fat sour cream
- 1/4 cup molasses
- 1 tbsp dark rum
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 cup coarse yellow cornmeal
- ½ cup unbleached all-purpose flour
- 1 tsp baking powder
- 2 teaspoons Fresh ginger root minced
- 2 tsp cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1 dash salt to taste
- 5 whole egg whites
- 1/4 tsp cream of tartar
- 1 dash confectioner's sugar for dusting (optional)
Instructions
- Preheat the oven to 350° F. Grease a 9-inch round cake pan (preferably nonstick) with spray oil.
- Combine the oil, sour cream, molasses, rum, and vanilla in a mixing bowl and whisk to mix. Whisk in all but 2 tablespoons of the brown sugar. In another mixing bowl combine the cornmeal, flour, baking powder, ginger, cinnamon, cardamom, cloves, nutmeg, and salt and whisk to mix.
- Beat the egg whites with the cream of tartar to stiff peaks, adding the remaining 2 tablespoons brown sugar as the whites stiffen. Gently fold 1/2 of the whites into the molasses mixture, then gently fold in half the cornmeal mixture. Gently fold in the remaining whites, followed by the remaining cornmeal mixture.
- Spoon the batter into the prepared cake pan and bake for 35 to 40 minutes, or until the cake is firm to the touch. When the cake is done, an inserted toothpick will come out clean. Remove the cake from the oven and let cool to room temperature, then invert onto a platter or plate. Dust with confectioners' sugar, if desired.