Orange Cornmeal Pound Cake

Name: Orange Cornmeal Pound Cake
Ingredients: 1 cup butter, at room temperature; 1 cup sugar; 1 orange, zest of, grated; 6 eggs, separated, at room temperature; 3/4 teaspoon whole coriander seed; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 3/4 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon sherry wine; 1 tablespoon Bourbon; 1 tablespoon brandy; 1 pinch salt (optional); 1 pinch cream of tartar (optional)

14 ingredients

4 steps

Ingredients

1 cup butter, at room temperature
1 cup sugar
1 orange, zest of, grated
6 eggs, separated, at room temperature
3/4 teaspoon whole coriander seed
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup all-purpose flour
1 cup cornmeal
1 tablespoon sherry wine
1 tablespoon Bourbon
1 tablespoon brandy
1 pinch salt (optional)
1 pinch cream of tartar (optional)

Directions

1

Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
2

Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
3

Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
4

Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.