Early American Cornmeal Pound Cake

Total Time
90hrs 10mins
Prep 10 mins
Cook 90 hrs

Ingredients Nutrition


  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 325°F 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!

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