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Spiced Cornmeal Pound Cake





Yields
MAKES: 6 to 8 servings

NOTES: You can make the cake up to 1 day ahead; when cool, wrap airtight and store at room temperature.

Spiced Cornmeal Pound Cake




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 376Calories from Fat 48
% Daily Value *
Total Fat 20g31%

Saturated Fat 12g60%
Cholesterol 129mg43%
Sodium 344mg15%
Total Carbohydrate 43g15%

Dietary Fiber 0.9g4%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.