Source: 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 <bmailman@hooked.net> on Tue, 14 Jan 1997.
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