Early American Cornmeal Pound Cake Recipe

Name: Early American Cornmeal Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 cup sugar; 4 eggs; 1 ¼ cups sifted pastry flour; ¾ teaspoon baking powder; ¼ cup sifted white cornmeal; ⅛ teaspoon freshly grated nutmeg (or 1/4 teaspoon prepared ground nutmeg); ¼ teaspoon ground cinnamon; ½ teaspoon vanilla; 2 teaspoons brandy, preferably apple brandy

Servings: persons

6 tablespoons butter
1 cup sugar
4 eggs
1 ¼ cups sifted pastry flour
¾ teaspoon baking powder
¼ cup sifted white cornmeal
⅛ teaspoon freshly grated nutmeg (or 1/4 teaspoon prepared ground nutmeg)
¼ teaspoon ground cinnamon
½ teaspoon vanilla
2 teaspoons brandy, preferably apple brandy

1
Thoroughly cream butter and sugar until fluffy.
2
Beat in the eggs, one at a time (an electric mixer may be used for these first two steps).
3
Sift together the flour, baking powder, and cornmeal; combine spices with flour mixture.
4
Blend by hand the dry ingredients into the batter alternately with the brandy and vanilla.
5
Pour into a greased shallow cake pan, 8-inches square or 10-inches by 6-inches, the pan lined with wax paper.
6
Bake at 325F for 1 1/2 hours.
7
Remove from oven and allow to cool for 10 minutes.
8
Invert on a cake rack and strip of the wax paper.
9
Serve and enjoy--and prepare to serve second helpings!

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons butter, 1 cup sugar, 4 eggs, 1 ¼ cups sifted pastry flour, and more.

Yes, Early American Cornmeal Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Early American Cornmeal Pound Cake

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