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Rosemary Polenta Pound Cake

Author/Submitted by:
Servings: 2
Categories: Cakes / Desserts

1 1/2  c  Buttermilk
1  c  Polenta
3 1/4  c  Flour
1  tb  Baking Powder
1 1/2  ts  Baking Soda
3/4  ts  Salt
3  tb  Fresh Rosemary Leaves
    - finely chopped
12  oz  Unsalted Butter, at room
    - temperature
1 1/2  c  Sugar
3    Eggs

Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350F. Butter and flour two 8" tube cake pans. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold soaked polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool about 5 minutes before turning out onto a wire rack to cool. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin Fields and Carole Walberg

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