Cornmeal Poundcake With Fresh Berries Recipe - Cooking Index
Cornmeal Poundcake With Fresh Berries Recipe - Cooking Index
| 1 cup | All-purpose flour | |
| 1/2 cup | Yellow cornmeal | |
| 1/2 teaspoon | Baking powder | |
| 1/4 teaspoon | Salt | |
| 1 cup | Sugar | |
| 3/4 cup | Unsalted butter - room temperature | |
| 3 cups | Eggs (large) | |
| 1 teaspoon | Vanilla extract | |
| 2 cups | Sliced hulled fresh strawberries | |
| 1 cup | Fresh raspberries | |
| Sugar - to taste |
Preheat oven to 350 degrees. Butter and flour a 9- by 5-inch loaf pan.
Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended.
Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.
Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired.
Cut cake into slices. Serve with berries and sauce.
This recipe yields 8 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6303 broadcast 11-01 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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