Honey Cornmeal Poundcake

Cornmeal gives this honey-sweetened poundcake a nice, toothsome texture that is especially nice served with fruit and a dollop of whipped cream.

Recipe Ingredients:

1/2 cup butter, softened
3/4 cup honey
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Cooking Directions:

1. For Cake: Preheat oven to 325°F (160°C). Grease and flour a 8 x 4-inch loaf pan; set aside.
2. Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Add eggs, one at a time, beating after each addition; beat in vanilla.
3. In medium bowl, combine flour, cornmeal, baking powder, salt, and baking soda; gradually add to butter mixture, mixing until blended.
4. Pour batter into prepared loaf pan.
5. Bake for 55 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Makes 8 servings.

Recipe provided courtesy of the National Honey Board.