NOTES: You can make the cake up to 1 day ahead; when cool, wrap airtight and store at room temperature.
3/4 cup (3/8 lb.) butter, at room temperature
3/4 cup sugar
3 large eggs
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup yellow or white cornmeal
1 teaspoon baking powder
1/4 teaspoon each ground cinnamon, cloves, and cardamom
1/4 teaspoon salt
How to Make It
In a bowl, with a mixer at medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating to blend well after each addition. Beat in milk and vanilla.
In another bowl, mix flour, cornmeal, baking powder, cinnamon, cloves, cardamom, and salt. Add flour mixture to butter mixture and beat at medium speed just until well blended.
Spread batter level in a buttered and floured 8- by 4 1/2-inch loaf pan.
Bake in a 325° oven until cake is golden on top and just begins to pull from pan sides, 60 to 70 minutes. Cool in pan on a rack for about 15 minutes, then invert cake from pan, set upright on rack, and let cool completely, about 1 hour. To serve, cut into slices.