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:
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Preparation:
- 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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
