Orange Cornmeal Pound Cake

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 cup butter, at room temperature
• 1 cup sugar
• 1 orange, zest of, grated
• 6 eggs, separated, at room temperature
• 3/4 teaspoon whole coriander seed
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon sherry wine
• 1 tablespoon bourbon
• 1 tablespoon brandy
• 1 pinch salt (optional)
• 1 pinch cream of tartar (optional)

Recipe

• 1 beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. add the zest and mix well. beat in the egg yolks, one at a time.
• 2 grind the coriander seeds to a fine dust. combine with the nutmeg, salt, flour and cornmeal. add to the butter mixture. beat in the sherry, bourbon and brandy.
• 3 whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. fold one-third of the egg whites into the batter to lighten. fold in remaining egg whites.
• 4 pour into a greased 9-inch loaf pan. (if your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). bake at 325 for 90 minutes. cool slightly in pan, then turn out and cool completely.