Golden Cornmeal Brandy Pound Cake

The Early American Cornmeal Pound Cake recipe combines traditional flavors with a rich history, making it a perfect choice for holidays like Christmas or Thanksgiving, as well as weeknight desserts or potluck gatherings. Here’s a detailed exploration of this delightful dessert:

Early American Cornmeal Pound Cake Recipe

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 ¼ cups all-purpose flour
• ¾ cup white cornmeal
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ½ teaspoon vanilla extract
• 2 tablespoons brandy

Instructions:

1. Preparation:

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   • Preheat your oven to 325°F (165°C).
   • Grease and line a shallow cake pan (approximately 8 inches square or 10 inches by 6 inches) with wax paper.

2. Creaming the Butter and Sugar:

   • In a large mixing bowl, thoroughly cream together the softened butter and sugar until the mixture is light and fluffy. An electric mixer can be used to make this step easier.

3. Adding Eggs:

   • Beat in the eggs, one at a time, ensuring each egg is fully incorporated into the mixture before adding the next. Continue using the electric mixer for this step to achieve a smooth consistency.

4. Preparing Dry Ingredients:

   • In a separate bowl, sift together the all-purpose flour, baking powder, and white cornmeal. Add the nutmeg and ground cinnamon to the dry ingredients, combining them well.

5. Incorporating Dry Ingredients:

   • Gradually blend the dry ingredients into the butter-sugar-egg mixture. Alternate between adding the dry ingredients and the brandy and vanilla extract. Mix gently by hand until all ingredients are just combined. Be careful not to overmix.

6. Baking:

   • Pour the batter into the prepared cake pan, spreading it evenly. Place the pan in the preheated oven and bake at 325°F for approximately 1 ½ hours, or until a toothpick inserted into the center of the cake comes out clean.

7. Cooling and Serving:

   • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack, removing the wax paper.

8. Final Touch:

   • Serve the Early American Cornmeal Pound Cake either warm or at room temperature. Its rich aroma and texture make it a delightful treat on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information (per serving):

• Calories: 2447.9
• Total Fat: 91.7g
  • Saturated Fat: 50.4g
• Cholesterol: 1029.2mg
• Sodium: 1057.6mg
• Total Carbohydrates: 360.3g
  • Dietary Fiber: 5.5g
  • Sugar: 202.5g
• Protein: 42.5g

Tips for Success:

• Ensure all ingredients are at room temperature before starting for optimal blending.
• Use high-quality butter and fresh eggs for the best flavor and texture.
• Be mindful of baking time; ovens may vary, so check for doneness with a toothpick near the end of the suggested baking time.
• Let the cake cool adequately before slicing to maintain its structure.

This Early American Cornmeal Pound Cake recipe captures the essence of traditional baking, combining simple ingredients with a methodical approach to create a dessert that’s both nostalgic and delicious. Whether you’re baking for a special occasion or simply craving a comforting treat, this recipe promises to deliver satisfaction with every bite.