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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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A pound cake with a unique taste. Cornbread lovers will find themselves at the oven, baking this cake again and again. From Cooking Light 2001. Ingredients:
3t dry bread crumbs |
cooking spray |
2c all-purpose flour |
1c cornmeal |
1t baking powder |
1t grated whole nutmeg |
1/4t salt |
3/4c butter, softened |
1 1/2c granulated sugar |
2/3c packed light brown sugar |
1/2t vanilla extract |
3 eggs, room temperature |
1t grated orange rind |
1c fat-free milk |
1t powdered sugar |
Directions:
1. Preheat oven to 350*.
2. Coat a 10-inch tube pan with cooking spray; dust with bread crumbs.
3. Lightly spoon flour into measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; stir well with a whisk. Beat butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add granulated and brown sugars and vanilla, beating until well blended. Add eggs, 1 at a time, beating untill well blended after each addition. Add rind; beat 30 seconds. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture.
4. Spoon mixture into prepared pan. Bake at 350* for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely on a wire rack. Sift sugar over top of cake.
5. 267 calories per serving; 30% from fat.
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