Early American Cornmeal Pound Cake

• Ready In: 90 hrs 10 mins
• Yields: 1 cake

Ingredients

• 6  tablespoons butter
• 1  cup sugar
• 4  eggs
• 1 1⁄4 cups  sifted  pastry flour
• 3⁄4 teaspoon baking powder
• 1⁄4 cup  sifted white cornmeal
• 1⁄8 teaspoon  freshly grated nutmeg (or 1/4 teaspoon prepared ground nutmeg)
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla
• 2  teaspoons brandy, preferably apple brandy

Directions

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!