Try this Polenta Damore recipe, or contribute your own.
Suggest a better descriptionSource: St Mary Mead Archives Preheat oven to 325:F . In large bowl, beat butter with sugar until creamed. Beat in vanilla and almond extracts; add eggs and yolk, one at a time, beating well after each addition. Sift and measure flour and mix with cornmeal and baking power. Add flour mixture, a portion at a time to batter, blending well after each addition. Batter will be quite stiff. Generously grease and flour dust either a 10" deerback pan, 8-1/2" x 4-1/2" loaf pan, or a 3-1/2 cup tube mold pan. Spoon batter into pan and spread evenly. Place pan in oven for about 1 hour and 15 minutes, or until knife-tests clean. Cake should spring back lightly back when touched in center. Cook cake in pan for about 3 minutes; then turn it out onto a wire rack. Sift powdered sugar over the warm cake. Let cool completely, then slice thinly. Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman
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Serving Size: 1 Slice (191g) | ||
Recipe Makes: 15 Slices | ||
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Calories: 649 | ||
Calories from Fat: 164 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 258mg | 79 % | |
Sodium 184.4mg | 6 % | |
Potassium 145.1mg | 4 % | |
Total Carbohydrate 110.5g | 33 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 109.2g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 649
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