Early American Cornmeal Pound Cake

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READY IN: 90hrs 10mins

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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