Polenta pound cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plus |
| 3 | tablespoons | Unsalted butter |
| 1 | cup | (scant) sugar |
| 3 | Eggs; room temperature | |
| 6 | Egg yolks; room temperature | |
| ¾ | cup | Plus |
| 1 | tablespoon | Unbleached white flour |
| ½ | cup | Plus |
| 1 | tablespoon | Cornmeal; plus |
| Additional cornmeal for pans | ||
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| Confectioners sugar | ||
Directions
From: Carol Sitea <sitea@...>
Date: 14 May 1995 06:34:26 -0600 Makes 2 10 x 4 cakes. Mix cream butter sugar with electric mixer, 5 minutes. Add eggs and yolks, 1 at a time beat well after each one. Sift dry ingredients together, add to wet ingredients, taking care not to deflate.
Butter 2 pans, coat with cornmeal. Pour batter into pans. Bake in 375 degree oven about 30 minutes. Cool on rack. Unmold while warm. Sprinkle confectioners sugar over top.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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