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Let 'Em Eat Cake... Orange Cornmeal Pound Cake

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When it comes to international versions of pound cake, this beautiful version from Panama may very well be the best. It has all the richness you'd expect from a pound cake, yet the crumb (texture) is highlighted by cornmeal and the taste and color enhanced by freshly grated orange zest.

This would be a perfect light sweet touch to any Spring or Summer brunch on the patio or deck.

Ingredients needed to make Orange Cornmeal Pound Cake (makes 1 loaf):

  • ¾ cup butter
  • 1 cup sugar
  • 3 eggs, beaten
  • 6 egg yolks, beaten
  • 1 Tbs. vanilla
  • ½ tsp. almond extract
  • ¾ cup flour
  • ½ cup yellow cornmeal
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 Tbs. grated orange zest

Steps:

  1. Pre-heat oven to 375. Line the bottom of a 9x5 loaf pan with parchment paper and lightly oil the sides.
  2. In a large bowl beat the butter and sugar until fluffy. Beat in the eggs and egg yolks and keep beating for 10 minutes (yes, 10 minutes!)
  3. Stir in the vanilla and almond extract.
  4. In a medium bowl whisk together the flour, cornmeal, baking powder, salt and zest. Stir this mixture into the egg mixture until just combined.
  5. Pour the batter into the prepared pan.
  6. Place in oven and bake 45 minutes or until tester comes out clean.
  7. Let cool in pan 10 minutes before removing to a cooling rack.

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