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Rosemary Polenta Pound Cake
Author/Submitted by:
Servings: 2
Categories:
Cakes
/
Desserts
Ingredients: 1 1/2
c
Buttermilk 1
c
Polenta 3 1/4
c
Flour 1
tb
Baking Powder 1 1/2
ts
Baking Soda 3/4
ts
Salt 3
tb
Fresh Rosemary Leaves
- finely chopped 12
oz
Unsalted Butter,
at room
- temperature 1 1/2
c
Sugar 3
Eggs
Directions:
Mix together buttermilk and polenta; let soak for 45 minutes. Preheat
oven to 350F. Butter and flour two 8" tube cake pans. Stir in rosemary.
Cream together butter and sugar until white and fluffy. Add eggs 1 at a
time, beating well after each addition. Fold soaked polenta and dry
ingredients alternately into creamed mixture, in 3 additions. Divide
batter between prepared pans. Bake about 40 minutes, or until a
toothpick inserted into cake comes out clean. Let cakes cool about 5
minutes before turning out onto a wire rack to cool. Source: San
Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone
IV - Stinson Beach, CA From Lin Fields and Carole Walberg
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