My posts were just ideas; you can tweak your favorite recipes and get pretty much the same results, can't remember if I had spray when I made those steamed cakes, always loved that pudding mold. Other one was I think my 1-1/2 quart remekin-like covered casserole.
The pudding mold I always liked to make my Boston Brown bread but have switched to 3 large cans with nice interiors which fit wonderfully well in an old large big pot and alum trivet that just fits the bottom.
Appreciate your sharing about the nutmeg. Don't know why but we like molasses, probably a family thing; my dad's family used a lot. And we all LOVE nutmeg. I sprinkle it on my oven rice pudding when about done and let it bake into the top.
For years I think it was a missprint in the cookbook and I was only using one cup of buttermilk which made mine turn out a little dry. Only a few years back did I notice it was 2 cups buttermilk. And I'll share the link if anybody is interested even though I don't use the smaller cans.
Can't find it now. I prefer the white flour, corn meal or even polenta, and whole wheat or graham flour.
King Arthur flour has that pudding mold, slightly more bulged than mine. Also a few people "pinned" my steam cakes (and a few other of my cakes.
Instead I'll share my rose petal pound cake. It's pretty with the 2 colors and powdered sugar. Don't care for the rose flavoring I got though, tastes soapy to me. And a little dry. Steaming that might have worked better. The rye flour I tried once, doesn't taste as good in brown bread but love rye regular bread.
https://www.duncanhines.com/recipes/cakes/agless/rose-petal-pound-cake/
Wish I had the ambition to play with that lovers' knot stitch. That's aa simple shawl I made and needed something to cover up my round oak table that needs refinished.
