RECIPE # 4103 - CORNMEAL POUND CAKE WITH CHERRY COMPOTE - Thursday, February 7, 2008
CAROL MICHAEL / THE FRONT PORCH / DICKSON, TN
CORNMEAL POUND CAKE:
3/4 c flour 1/2 t baking powder 1/4 t salt 1 c butter, softened 1 c sugar 3 large eggs 3/4 c finely ground almonds 2/3 c plain yellow cornmeal 1 t vanilla Grated zest of one lemon 3 T fresh lemon juice
Sift together flour, baking powder and salt. Stir in almonds and cornmeal. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon zest, juice and vanilla. Slowly beat in flour mixture just until combines. Pour into 9" greased springform pan. Bake for approximately 1 hr. at 350. Let set 15 minutes before releasing pan sides. Cool and cut into wedges. Top with cherry compote and whipped cream, if desired.
CHERRY COMPOTE: 2 cans sour cherries 2 T butter 1/2 c sugar 1 T cornstarch 1 t almond extract 1/4 c cherry flavored liqueur (optional)
In a stainless steel or glass saucepan, combine sugar and cornstarch. Slowly stir in juice from cherries. Add butter, cherries, extract and liqueur. Cook until thickened and alcohol evaporates. Serve warm over Cornmeal Pound Cake.