Recipe: Tangerine Cornmeal Pound Cake

Tangerine Cornmeal Pound Cake

Makes about 12 servings

Because this cake is not too sweet, it's good to serve for breakfast or brunch, or even as a snack with a cup of tea or coffee. This moist cake is even better the next day.

Cake

1-1/2 cups whole milk
1 cup coarse-grained cornmeal (polenta)
8 tablespoons unsalted butter,
softened to room temperature
8 tablespoons margarine,
softened to room temperature
1-3/4 cups sugar
3 eggs
1/2 cup tangerine juice
3 tablespoons minced tangerine zest
2-1/2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons baking soda

Glaze

1/4 cup tangerine juice
1 cup confectioners' sugar
Scant 1/4 teaspoon pure orange extract

In a medium bowl, combine the milk and cornmeal. Let stand at room temperature for at least 1-1/2 hours, or up to 3 hours.

Preheat oven to 350 degrees F. Generously grease a fluted, 10-cup bundt pan.

In a large bowl, using an electric mixer, beat together the butter, margarine, and sugar until light in color, about 3 minutes. Add the eggs and beat about 3 minutes. Add the tangerine juice, zest, and vanilla extract and mix well. Add the flour, baking powder, and soda and mix well. Add the reserved cornmeal-milk mixture and beat 3 minutes.

Pour batter into prepared pan and bake on bottom shelf of oven 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on baking rack. When cake is completely cool, remove from pan and place on a large plate or platter, flat side down. In a small bowl combine the tangerine juice, confectioners' sugar, and orange extract until perfectly smooth. Using a pastry brush, slowly dab the glaze over the rounded top of the cake, taking care not to dab (or pour) it on too fast, lest it all fall off the cake and onto the plate. Cut into wedges and serve.

Buy the Book!

Girlfriends Get Together
Food, Frolic, and Fun Times!
by Carmen Renee Berry, Tamara Traeder, and Janet Hazen
Wildcat Canyon Press
$19.95/hardcover
Publication: April 2001
Illustrations throughout
ISBN: 1-885171-53-6
Recipe reprinted by permission.