Our Monica is recovering from a cold and while I can’t possibly fill her shoes, I can at least fill this space with a wonderful recipe for you all to try. This is a great recipe for any of those brandied fruits you may have put up over the summer. It’s crumbly but moist and not too sweet.
Cornmeal Pound Cake
-
1/2 Cup Applesauce (plain is fine, but spiced would be good too)
-
2 eggs
-
1 Cup Sugar
-
1/2 Cup Milk
-
1 1/2 Cups Flour
-
1/2 Cup Cornmeal
-
2 teaspoons Baking Powder
-
1 teaspoon salt
Preheat oven to 375 degrees. Grease an 8″ round cake pan.
Whisk together the applesauce, eggs, sugar, and milk until smooth. Add flour, cornmeal, baking powder, and salt, mix until combined.
Pour batter into greased pan. Bake for 35 to 40 minutes, until sides pull away from pan and a tester comes out clean. Allow to cool in pan for 20 minutes, then remove to cake plate.
To serve, cut a wedge and then slice that wedge into a top and bottom piece. Pour some of your brandied fruit liquid onto the bottom piece to soak into the cake. Place your fruit on top of the bottom piece, and top with the top piece of cake, pour more liquid on top of this top slice of cake, and place a few pieces of fruit on top as well. Serve with whipped cream, if desired. Enjoy.
[...] pound cake topped with those brandied peaches I put up in August. I posted the recipe over at Women Not Dabbling in Normal, if you want to try it yourself. This is a great cake, crumbly but not dry with just a hint of [...]
Here is another easy and tasty looking recipe from you, I will not make a resolution to lose weight this year
(………Ginny
I’m going to have to learn to make brandied fruits just to eat them with this…it looks wonderful, Kathie!