Rosemary polenta pound cake

2 cakes

Ingredients

Quantity Ingredient
1½ cup Buttermilk
1 cup Polenta
3¼ cup Flour
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
¾ teaspoon Salt
3 tablespoons Fresh Rosemary Leaves; finely chopped
12 ounces Unsalted Butter; at room temperature
1½ cup Sugar
3 Eggs

Directions

Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350øF. Butter and flour two 8" tube cake pans. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition.

Fold soaked polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool about 5 minutes before turning out onto a wire rack to cool.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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