Indian Pound Cake, 1827

Author Notes: Recipe adapted from Seventy-Five Receipts for Pastries, Cakes, and
Sweetmeats by Eliza Leslie. 

Makes 1 loaf

• 2cups fine-ground cornmeal or corn flour (the fine grind is important; do not substitute)
• 1cup all-purpose flour
• 1pinch kosher salt
• 1small nutmeg, grated (or 2 teaspoons ground)
• 8large eggs, at room temperature
• 1cup unsalted butter, room temperature
• 2cups sugar

1. Preheat oven to 350° F. Generously butter a 9- by 5-inch loaf pan and line with a buttered parchment paper sling.
2. In a medium bowl, whisk together the corn meal, all-purpose flour, salt, and nutmeg. Set aside.
3. Crack all 8 eggs into a separate medium bowl and gently whisk them together. Set aside.
4. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and sugar together until fluffy and lighter in color, about 3 minutes.
5. Scrape down the sides of the bowl then, with the mixer running on low speed, add in half of the flour-nutmeg mixture. When mostly combined, stream in half the whisked eggs. Beat for 30 seconds. Keep the mixer on low and repeat with the remaining flour-nutmeg mix and eggs. Once everything has been incorporated, turn the mixer to medium speed and beat for 3 minutes. The mixture should be fluffy and light.
6. Spoon the batter into the prepared pan. It will fill it nearly to the top, but should not rise much in the oven. Just in case, set the loaf pan on a baking sheet.
7. Bake for 1 hour and 45 minutes, tenting the top with foil for the last 30 minutes to preventing burning. Let cool in the pan on a rack for 5 minutes, then use the sling to remove the cake and place on the rack to cool completely.

https://food52.com/recipes/57908-indian-pound-cake-1827