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

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
MAKES: 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

376 calories; calories from fat 48%; protein 5.8g; fat 20g; saturated fat 12g; carbohydrates 43g; fiber 0.9g; sodium 344mg; cholesterol 129mg.