Cornmeal Pound Cake
By ClareVH on January 13, 2005
Photo
Photo by Marie Nixon
1 Reviews
* timer
* *Prep Time:* 15 mins
* *Total Time:* 1 hrs 30 mins
* *Servings:* 8
About This Recipe
"The cornmeal adds a rustic texture and flavor to this pound cake. I
like to serve this with lightly sweetened strawberries and whipped cream
or vanilla ice cream. For good results, be sure to use cake flour and
sift before measuring. Adapted from Sunset Italian Cookbook, 1981 Edition."
Ingredients
o 2/3 cup butter, softened
o 2 2/3 cups sifted powdered sugar
o 1 teaspoon vanilla extract
o 2 whole eggs
o 1 egg yolks
o 1 1/4 cups sifted cake flour
o 1/3 cup yellow cornmeal
o additional powdered sugar, for garnish
Directions
1. Preheat oven to 325 degrees F.
2. Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.
3. Place butter and the 2 2/3 cups of powdered sugar in a large bowl.
4. Beat until creamy.
5. Beat in vanilla; then add eggs and egg yolk one at a time, beating
well after each addition.
6. Mix the sifted cake flour with the cornmeal, then add to the egg
mixture in three portions, beating well after each addition.
7. Spoon batter into the prepared pan and spread evenly.
8. bake in 325F oven for about 1 hour and 15 minutes, or until a pick
inserted in center comes out clean and cake springs back when
lightly touched in center.
9. Cool cake in pan for 3 minutes, then turn out on a wire rack and
sift powdered sugar over warm cake.
10. Cool completely, and cut into thin slices to serve.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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