Early American Cornmeal Pound Cake

Name: Early American Cornmeal Pound Cake
Prep time: 10 min
Cook time: 90 h
Total time: 90 h 10 min
Yield: 1 cake
Ingredients: 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

Submitted by Juliesmom

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Ready In:: 90hrs 10mins
Ingredients:: 10
Yields:: 1 cake

ingredients

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

directions

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 cornmeal; 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°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!