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    You are in: Home / Recipes / Orange Cornmeal Pound Cake Recipe
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    Orange Cornmeal Pound Cake

    Orange Cornmeal Pound Cake. Photo by fluffernutter

    1/1 Photo of Orange Cornmeal Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    fluffernutter's Note:

    Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.

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    Units: US | Metric


    1. 1
      Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
    2. 2
      Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
    3. 3
      Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
    4. 4
      Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.

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    Nutritional Facts for Orange Cornmeal Pound Cake

    Serving Size: 1 (105 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 377.9
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 12.7 g
    Cholesterol 175.7 mg
    Sodium 293.9 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 1.2 g
    Sugars 20.4 g
    Protein 5.9 g

    The following items or measurements are not included:

    oranges, zest of

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