This pound cake is made unique with cornmeal and served with fresh berries.
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Cornmeal Cake
2 12 cups all-purpose flour
34 cup yellow cornmeal
1 tablespoon freshly grated orange zest
2 teaspoons baking powder
1 12 cups sugar
1 cup Land O Lakes® Butter, softened
1 cup milk
1 teaspoon vanilla
Cornmeal
Berries
1 pint (2 cups) fresh strawberries
1 pint (2 cups) fresh blackberries, blueberries and/or raspberries
Powdered sugar, if desired
Sour cream, if desired
STEP 1
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch tube pan; coat with cornmeal. Set aside.
STEP 2
Combine flour, 3/4 cup cornmeal, orange zest and baking powder in medium bowl; set aside.
STEP 3
Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add flour mixture alternately with milk, beating after each addition and scraping bowl often, until well mixed. Stir in vanilla.
STEP 4
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
STEP 5
Combine berries in medium bowl. Just before serving, place cake on large serving plate; sprinkle with powdered sugar. Place berries around cake. Serve with sour cream, if desired.
Cake can also be served with fresh sliced peaches
