Oh, I know, I’ve been bad about posting of late. Lots of craziness, traveling, trying to loose weight and just plain winter blues. I think I’m over it now. Traveling still, dieting definitely not (evidence being cake), winter blues/hell no, craziness/always.
Ruth & Matt just got back from Savannah where they visited his dad & girlfriend for 5 days. We had the dogs….THE DOGS….that means Gomer, Easter, our Luna and two cats completely freaked out the whole time. Interesting days. And, that blizzard – not nice. In the house with all of those guys for two complete days. So, my mind is now gone.
Anyway I made a yummy dinner last night welcoming their return. Chicken tacos on homemade masa tortillas – thinking of my friend Natalia as I was eating the first one off the griddle with butter. Who would think? Yum. I made Rancho Gordo Beans in the crock-pot for the day with a piece of seaweed (it works); roasted all sorts of peppers and made mushroom and brown rice cakes with some cheese tucked inside. The crowning glory……
I love this cake. I have to say it was a hard sell at the cafe. People want gooey, this is not but it is so flavorful and lends itself to anything. We had raspberry frozen yogurt on top, fresh berries is nice, powdered sugar always good, maple syrup fabulous. Personally, a slice of this as is with a cup of coffee really early in the morning is perfect. Bar none. So here’s the recipe. As you see it makes a large cake just portion it out and freeze some.
Cornmeal Pound Cake
an adaptation of Flo Braker, Perfect Baking
3-3/4 C. Cake Flour (cake flour is important on this one)
1-1/4 C. corn meal
2-1/4 tsp. baking powder
1/2 tsp. salt
1-1/2 stick melted unsalted butter
1/2 C. coconut oil
1 C. sugar
1-1/2 C. almond milk
350. Grease Tube pan well. Put your dry together in a bowl. With the mixer beat the melted butter, coconut oil and sugar together. Add the eggs slowly then add the milk alternately with the dry goods. Bake for at least one hour.
I bet this would make two loaf pans from this recipe. Enjoy!