2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 56

CORNMEAL POUND CAKE

WITH SPICED PEA R PRESERVES

MAKES 1 (12-CUP) BUNDT CAKE

Cornmeal adds a nuttiness to the fl avor of this classic pound cake. Make extra

preserves to can and store, so you can enjoy this pairing anytime of the year.

SPICED PEAR PRESERVES

1 small lemon, thinly sliced

1½ tablespoons fresh lemon juice

4 cups chopped peeled Bartlett

pears (about 4 medium pears)

2 cups granulated sugar

¼ cup firmly packed

light brown sugar

1⁄3 cup water

1. For preserves: In a large stainless steel saucepan,
   combine lemon slices and lemon juice. Add pears; toss
   to coat. Add sugars, 1⁄3 cup water, nutmeg, star anise,
   and cinnamon sticks, tossing to combine. Bring to a
   boil over medium-high heat. Boil, stirring frequently,
   until very thick, about 30 minutes. Remove lemon
   slices. Let cool to room temperature. Store in airtight
   container at room temperature for up to 5 days.


2. For cake: Preheat oven to 325°. Spray a 12-cup
   Bundt pan with cooking spray.


3. In a large bowl, beat butter and sugar with a
   mixer at medium speed until fluffy, 3 to 4 minutes,
   stopping to scrape sides of bowl. Add eggs, one at a
   time, beating well after each addition. Beat in vanilla.
   4. In a medium bowl, whisk together flour, cornmeal,
   and salt. With mixer on low speed, gradually add
   flour mixture to butter mixture alternately with milk,
   beginning and ending with flour mixture, beating
   just until combined after each addition. Spoon
   batter into prepared pan. (Batter will be thick.)
   5. Bake until a wooden pick inserted near center
   comes out clean, about 1 hour and 35 minutes.
   Let cool in pan for 15 minutes. Remove from pan,
   and let cool completely on a wire rack.
   6. Serve cake with preserves. Garnish with nutmeg,
   if desired.

1⁄8 teaspoon ground nutmeg

2 whole star anise pods

2 (3-inch) sticks cinnamon

CAKE

2 cups unsalted butter, softened

3 cups sugar

6 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups fine-ground

yellow cornmeal

¼ teaspoon kosher salt

¾ cup whole milk

Garnish: grated fresh

nutmeg

KITCHEN TIP

Stone-ground cornmeal has more corn fl avor

because it is ground from the whole corn kernel.

That also makes it more perishable, so store it

in the freezer to keep it from becoming rancid.