Early American Corn Meal Pound Cake
1 cake
6 tablespoons butter
1 cup sugar
4 eggs
1 1/4 cups sifted pastry flour
3/4 teaspoon baking powder
1/4 cup sifted white cornmeal
1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon prepared ground
nutmeg)
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
2 teaspoons brandy, preferably apple brandy
Thoroughly cream butter and sugar until fluffy.
Beat in the eggs, one at a time (an electric mixer may be used for
these first two steps).
Sift together the flour, baking powder, and corn meal; combine spices
with flour mixture.
Blend by hand the dry ingredients into the batter alternately with
the brandy and vanilla.
Pour into a greased shallow cake pan, 8-inches square or 10-inches by
6-inches, the pan lined with wax paper.
Bake at 325 degrees F for 1 1/2 hours.
Remove from oven and allow to cool for 10 minutes.
Invert on a cake rack and strip of the wax paper.
Serve and enjoy- and prepare to serve second helpings!
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