Average user rating:   | Level of Difficulty: | Easy |  | | Vegetarian: | Yes | | Servings: | 6 | | Prep Time: | 20 minutes | | Cooking Time: | 75 minutes |
- 1/2 cup yellow cornmeal from the mill at historic Philipsburg Manor, Sleepy Hollow, NY
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) butter or margarine, softened
- 4 large eggs
- 1 teaspoon freshly grated orange peel
- 1 teaspoon vanilla extract
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Preheat oven to 325 degrees F. Grease and flour a 6-cup fluted tube pan or 5" x 9" metal loaf pan. In a medium bowl, stir together flour, cornmeal, baking powder and salt. In a large bowl, beat (at medium speed) butter and sugar until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla. Reduce speed to low, beat in flour mixture just until combined, scraping out bowl with rubber spatula. Pour batter into prepared pan; bake 1 hour and 5 minutes or until cake pulls away from sides of pan and toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 10 minutes. With small knife, loosen cake from sides of pan and invert onto wire rack to cool completely. |
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