Cornmeal Spice Cake Recipe - Cooking Index
Cornmeal Spice Cake Recipe - Cooking Index
| Non-stick spray coating | ||
| 1 1/4 cups | All-purpose flour | |
| 2/3 cup | Whole wheat flour | |
| 1/2 cup | Cornmeal | |
| 2 teaspoons | Baking powder | |
| 1/2 teaspoon | Baking soda | |
| 1/4 teaspoon | Ground cardamom or nutmeg | |
| 2/3 cup | Honey | |
| 1/2 cup | Cooking oil | |
| 1 teaspoon | Vanilla | |
| 3 | Eggs - slightly beaten | |
| 8 oz | Plain yogurt |
Spray a 10"-fluted tube pan with nonstick coating; set aside. Stir together flours, cornmeal, baking powder, baking soda, and cardamom or nutmeg; set aside.
In a large mixing bowl combine honey, oil, vanilla, and beaten eggs.
Mix well. Add flour mixture and yogurt alternately with egg mixture, stirring well after each addition. Pour batter into prepared pan.
Bake in 325F oven for 50 to 55 minutes or until done. Cool 15 min in pan on a wire rack.
Remove from pan; place on rack over shallow pan.
With a fork, prick top of cake generously. Gradually drizzle warm Honey-Spice Syrup over cake until all syrup is absorbed. Let cool on wire rack.
Honey-Spice Syrup: In a medium saucepan combine 3/4 cup water, 1/2 cup honey, and 1/4 tsp ground cardamom or nutmeg. Bring to boiling; cook and stir syrup for 1 minute.
Remove from heat. Let syrup stand until just a little warm.
Source:
Better Homes and Gardens March 1990
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