Powhatan Bundt Cake

J

julieinva

Well-known member
The recipe was recently named one of 10 finalists in Nordic Ware's first "Bundts Across America" contest. The finalists meet Nov. 15 in New York, where the winner will be announced on "The Martha Stewart Show."

Powhatan Cake

Richmond Times-Dispatch Oct 25, 2006

RELATED

'Powhatan' cake puts Virginian in finals

Powhatan Cake

5 tablespoons milk

4 large eggs

2 teaspoons vanilla

4 drops of yellow food color (optional)

1 1/3 cups cake flour*

2/3 cup cornmeal

1 cup sugar

1 teaspoon baking powder

¼ teaspoon salt

17 tablespoons unsalted butter, softened

*Don't have cake flour? Substitute 1 cup PLUS 2 tablespoons bleached all-purpose flour mixed with 3 tablespoons corn starch.

Preheat oven to 325°. To prepare the Bundt pan, either spray the pan with a nonstick baking spray or brush the pan with solid vegetable shortening.

In a medium bowl, combine milk, eggs, vanilla and optional food color. Set aside.

Sift cake flour and cornmeal into a large mixing bowl. Add sugar, baking powder and salt. Mix on low speed until well blended. Add softened butter (make sure butter is well softened but not liquid) and half of egg mixture. Mix on low speed until the dry ingredients are well moistened then scrape down the sides. Beat for 1 minute on medium speed, scrape down the sides. Add remaining egg mixture and beat on medium speed until well mixed (approximately 1 minute).

Evenly pour batter into prepared pan and smooth with a spatula. Tap the pan on a counter a few time to eliminate any air bubbles.

Bake at 325° for 35-45 minutes. The cake is done when a wooden toothpick comes out clean. Let cake cool in pan for 10 minutes, then invert onto a cooling rack and allow to cool completely.

Serving recommendations: Serve plain or with a light dusting of confectioners' sugar. Can be eaten for breakfast, as a snack, or as a side with dinner.

 
Does anyone know how to print individual recipes from a pdf file? >>

I tried to print a recipe and it's going to give me all 10.

I couldn't cut & paste.

Any suggestions?

Thanks for reading,
Ann

 
This reminds me of something I want to ask- do any of you still make the Tunnel of Fudge cake?

I'm just curious. I make it once in a while and am always amused at the raves for it. I remember when it was a new "sensation" and we all got so sick of it we never wanted to see it again- but many years later it is new again- like so many things.

 
Ann, do you see an icon on the pdf toolbar that looks like a capital T and a small dotted-line box?

Click once on that, and you can copy and paste into a Word document in the usual way.

 
You can also highlight the section of text you're interested in, then paste into a Word document.

That would be click "copy", then open into a Word doc and click "paste".

 
Thank you Junebug: Found the icon "select" and thank you Steve2 in LA - highlighting text works! NT

 
Just made the Powhatan Cake, added orange-flavored dried cranberries from Trader Joe's. Lewks gewd.

The batter for this was QUITE thick, closer to dough than cake batter. Used a regular bundt pan and it filled about 2/3 of it, once baked. Will weigh back in when it's cooled and taste-tested by my panel of testers. (That would be me, 3 cats and the dog).

 
here's the link. Anyone else find something missing in the Arkansas cheesecake?

It has ingredients for a crust, and directions to put the pan with the baked crust over the baked cake and invert, but no directions for actually baking the crust or what kind of pan to bake it in. I guess just a shallow pan approximately the diameter of the sunflower bundt pan. Bake until "done", then carefully flip it on top of the cake. Sounded good, but a bit too much left to the imagination. Some other very interesting combinations from the other states.

http://www.nordicware.com/anniversary/contest/index.cfm

 
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