Name: Pumpkin Corn Cake
Ingredients: 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

While Christians take a variety of stances on contraception today, this diversity of opinion and practice is a relatively recent historical development. The majority report in Christian history has been overwhelmingly vocal in its opposition to birth control. The Early Church fathers condemned the use of contraception, leaning heavily on the negative example of Onan in Genesis 38 as evidence for their position and arguing that procreation was the primary purpose of sexual intimacy. This same basic stance was reiterated and reinforced by the Medieval monks and theologians. Even with the sweeping changes which the Reformation brought to Christians’ views of marriage and family, leading Reformers (such as Luther and Calvin) maintained the church’s historic opposition to contraception. Up through the 19th century, both Protestant denominations and the Roman Catholic church stood united in their condemnation of contraception. The first official break with this view came with the 1930 Lambeth Conference, in which the Anglican Communion cautiously opened the door for Christian use of contraception. Within a few decades, the Christian consensus on contraception had collapsed and a range of attitudes and approaches towards contraception began to develop (Ben Franks).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Italian	0, Unsorted	8	Servings

INGREDIENTS

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

INSTRUCTIONS

1. Grease a 10-inch fluted tube pan. Sprinkle pan with cornmeal. Set aside.
2. In a large mixing bowl, beat butter with electric mixer on medium to
high speed for 30 seconds. Add sugar; beat till light and fluffy. Add eggs,
pumpkin, orange liqueur and vanilla; beat well.
3. In a medium bowl, combine the flour, 3/4 cup cornmeal and the baking
powder. Beating with an electric mixer at low speed, add the flour mixture
alternately with the milk to the butter mixture. Stir in the pumpkin seeds
and the orange peel. Pour into the prepared pan.
4. Bake in a 350° oven for 50 to 60 minutes or till a toothpick inserted
near the center comes out clean.
5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with
powdered sugar. Serve with Pumpkin Mascarpone and fruit. Serves 15 to 20.
Pumpkin Mascarpone: In a small bowl, mix 1 cup canned pumpkin, one 8-ounce
container mascarpone cheese (scant 1 cup), 1/4 cup sifted powdered sugar, 2
teaspoons finely shredded orange peel and 1 tablespoon orange juice till
well combined. Makes 13/4 cups.
Note: Look for polenta-style cornmeal in Italian grocery stores or in the
flour section of large supermarkets.
CREDITS: © 1997 Meredith Corporation
Recipe by Caterer Starla Krause, Mpls.
By KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997

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