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Early American Cornmeal Pound Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.6918
Energy (kCal)1716.1703
Carbohydrates (g)249.3991
Total fats (g)63.3582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thoroughly cream butter and sugar until fluffy. | 2. Beat in the eggs, one at a time (an electric mixer may be used for these first two steps). | 3. Sift together the flour, baking powder, and cornmeal; combine spices with flour mixture. | 4. Blend by hand the dry ingredients into the batter alternately with the brandy and vanilla. | 5. Pour into a greased shallow cake pan, 8-inches square or 10-inches by 6-inches, the pan lined with wax paper. | 6. Bake at 325°F for 1 1/2 hours. | 7. Remove from oven and allow to cool for 10 minutes. | 8. Invert on a cake rack and strip of the wax paper. | 9. Serve and enjoy--and prepare to serve second helpings! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    egg 4 286.0 1.44 25.12 19.02
    pastry flour 1 1/4 cups sifted - - - -
    baking powder 3/4 teaspoon 1.8285 0.9556 0.0 0.0
    white cornmeal 1/4 cup sifted 101.87 21.4354 2.5254 1.037
    nutmeg 1/8 teaspoon grated ground 1.4438 0.1355 0.0161 0.0999
    cinnamon 1/4 teaspoon ground - - - -
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    brandy 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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