Orange Cornmeal Pound Cake

READY IN: 1hr 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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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