Aztec Pound Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter - softened
1 tablespoon	15ml	Orange rind - grated
2 cups	396g / 13oz	Sugar
6		Eggs - separated
1 teaspoon	5ml	Vanilla
2 cups	125g / 4.4oz	Flour
1 cup	62g / 2.2oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Sour cream

Recipe Instructions

Beat butter and orange rind at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating just until yellow disappears. Stir in vanilla.

Combine flour, cornmeal, soda and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.  Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan.

Bake at 325F for 2 hours or until wooden pick inserted in center comes out clean. (Cindy's note: This is too much batter for a 9- x 5- x 3-inch loaf pan. I put as much as I could in that size pan and then put the rest in a little 5-6" diameter individual serving casserole. I don't remember how long it took the loaf pan to bake but I think it was less than 2 hours.) Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack.

Source:
Southern Living, March 1996

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