Early American Cornmeal Pound Cake

• 6 tablespoons butter
• 1 cup sugar
• 4 eggs
• 1 14 cups sifted pastry flour
• 34 teaspoon baking powder
• 14 cup sifted white cornmeal
• 18 teaspoon freshly grated nutmeg (or 1/4 teaspoon prepared ground nutmeg)
• 14 teaspoon ground cinnamon
• 12 teaspoon vanilla
• 2 teaspoons brandy, preferably apple brandy

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 325F 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!

butter, sugar, eggs, pastry flour, baking powder, white cornmeal, nutmeg, ground cinnamon, vanilla, brandy

Taken from www.food.com/recipe/early-american-cornmeal-pound-cake-49741 (may not work)