Cornshuckin Pound Cake
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House-Autry Mills
This mouthwatering pound cake will be the talk of the town, and you don't even have to work hard to make it! It takes just 15 minutes of easy preparation, and then you can kick back and let it bake for 90 minutes.
ingredients
2 cups fine white, medium, or yellow plain corn meal
2 sticks butter
2 cups sugar
8 large eggs
1 Tbsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp allspice
1 1/2 tbsp grated lemon zest
1 tsp salt
Glaze:
3/4 cup granulated sugar
3/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1/2 Tbsp light corn syrup
1/2 tsp vanilla extract
Instructions
Cake:
1. Preheat oven to 325°F. Lightly grease a 9-inch tube pan.
2. In a mixing bowl, cream butter and sugar together until light and fluffy. In a separate bowl, beat eggs. Mix corn meal, baking powder and salt together. Alternating with corn meal, mix eggs into creamed mixture. Add cinnamon, vanilla and allspice; mix well. Add lemon zest and mix for one minute.
3. Pour into prepared pan. Bake for 90 minutes, or until a toothpick inserted into the center comes out clean. Cool and invert cake onto plate.
Glaze:
1. Put granulated sugar, baking soda, buttermilk, butter and corn syrup in a saucepan. Bring to a boil, stirring constantly, 3 to 4 minutes.
2. Remove from the heat and add vanilla. Pour over cooled cake. Let sit for about 10 minutes and serve.
makes: 10
