Cornmeal Pound Cake

Ingredients:
1 cup butter
4 eggs
white cornmeal
1 1/2 cups all purpose flour
1/4 cup white cornmeal
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 teaspoons vanilla
3/4 cup vanilla liqueur or other liqueur

powdered sugar

Ingredients for orange cream:
1 cup whipping cream
2 T orange liqueur or orange juice
1 T powdered sugar
1 T finely shredded orange peel

To prepare cake:
Allow butter and eggs to stand at room temperature for 30 minutes. Preheaven oven to 350 degrees F. Grease an 8-inch fluted tube pan. Lightly coat pan with white cornmeal; set aside.

In a medium bowl, stir together flour, 1/4 cup white cornmeal, cornstarch, baking powder and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed about 5 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Stir in flour mixture just until combined.

Pour batter into prepared pan, spreading batter evenly. Bake for 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. Brush cake with liqueur. Sprinkle with powdered sugar and serve with orange cream.

Serves 12

* * * * * * *

Preparing the orange cream:
In a medium bowl combine 1 cup whipping cream, 2 tablespoons orange liqueur or orange juice and 1 tablespoon powdered sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold in 2 teaspoons of finely shredded orange peel.