FLORENTINE CORN MEAL CAKE
1/3 cup soft butter
2 2/3 cup sifted powdered sugar
1 tsp vanilla
2 whole eggs
1 egg yolk
1 1/4 cups cake flour
1/3 cup yellow corn meal
About 2 TBS powdered sugar
In a large bowl of an electric mixer,
beat butter with the 2 2/3 cups sugar
until creamy.
Beat in vanilla; then add eggs and yolk,
one at a time, beating well after each
addition.
Sift and measure flour, then mix with
corn meal.
Add flour mixture, a portion at a time,
to batter, blending well after each addition.
Generously grease and flour dust either
a 10 inch deerback pan, an 8 1/2 x 4 1/2 inch
loaf pan, or a 3 1/2-4 cup tube mold pan.
Spoon batter into pan and spread evenly.
Bake in a 325 degree F oven for about 1 hour
and 15 minutes or until a wooden pick, inserted
in center, comes out clean, and the cake
springs back when lightly touched in the center.
Cool cake in pan for 3 minutes, then turn it out
onto a wire rack.
Sift the 2 tablespoons sugar over the warm cake.
Let cool completely, then slice thinly.
Makes about 15 servings.
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