Polenta pound cake

Yield: 12 Servings

Measure Ingredient
¾ cup Plus
3 tablespoons Unsalted butter
1 cup (scant) sugar
3 \N Eggs; room temperature
6 \N Egg yolks; room temperature
¾ cup Plus
1 tablespoon Unbleached white flour
½ cup Plus
1 tablespoon Cornmeal; plus
\N \N Additional cornmeal for pans
2½ teaspoon Baking powder
½ teaspoon Salt
\N \N Confectioners sugar

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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