Spiced Cornmeal Pound Cake
James Carrier
NOTES: You can make the cake up to 1 day ahead; when cool, wrap airtight and store at room temperature.
How to Make It
Step 1
1
In a bowl, with a mixer at medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating to blend well after each addition. Beat in milk and vanilla.
Step 2
2
In another bowl, mix flour, cornmeal, baking powder, cinnamon, cloves, cardamom, and salt. Add flour mixture to butter mixture and beat at medium speed just until well blended.
Step 3
3
Spread batter level in a buttered and floured 8- by 4 1/2-inch loaf pan.
Step 4
4
Bake in a 325° oven until cake is golden on top and just begins to pull from pan sides, 60 to 70 minutes. Cool in pan on a rack for about 15 minutes, then invert cake from pan, set upright on rack, and let cool completely, about 1 hour. To serve, cut into slices.
Ingredients
3/4 cup (3/8 lb.) butter, at room temperature
3/4 cup sugar
3 large eggs
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup yellow or white cornmeal
1 teaspoon baking powder
1/4 teaspoon each ground cinnamon, cloves, and cardamom
1/4 teaspoon salt
Directions
Step 1
1
In a bowl, with a mixer at medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating to blend well after each addition. Beat in milk and vanilla.
Step 2
2
In another bowl, mix flour, cornmeal, baking powder, cinnamon, cloves, cardamom, and salt. Add flour mixture to butter mixture and beat at medium speed just until well blended.
Step 3
3
Spread batter level in a buttered and floured 8- by 4 1/2-inch loaf pan.
Step 4
4
Bake in a 325° oven until cake is golden on top and just begins to pull from pan sides, 60 to 70 minutes. Cool in pan on a rack for about 15 minutes, then invert cake from pan, set upright on rack, and let cool completely, about 1 hour. To serve, cut into slices.
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