James Carrier
Yield
MAKES: 6 to 8 servings

NOTES: You can make the cake up to 1 day ahead; when cool, wrap airtight and store at room temperature.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Spread batter level in a buttered and floured 8- by 4 1/2-inch loaf pan.

Step 4

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.

Ratings & Reviews

deannelc's Review

amicad
November 02, 2014
This is a great recipe! It's easy, has great flavor & is not too sweet. It's easy to make ahead of time & travels well, too.

amicad's Review

deannelc
November 20, 2013
I have made this cake many, many times over the years. I absolutely love it! It's not a sweet and sugary dessert and it seems to be a well suited option for many menus. Don't over mix it though or it will be tough. If in doubt.... give it a try!