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Pound Cake: Buttermilk Chess Pound Cake




Source of Recipe


Martha White






List of Ingredients



• 2 1/2 cups sugar
  
• 1 cup butter or margarine, softened
  
• 1 teaspoon vanilla
  
• 5 eggs
  
• 2 cups Martha White All-Purpose flour
  
• 1 cup Martha White Self-Rising Cornmeal Mix
  
• 1 cup buttermilk
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or 12 cup bundt pan.
   
2. In a large bowl, combine sugar, butter and vanilla; beat until light and fluffy. Add eggs one at a time, beating well after each addition.
   
3. In a medium bowl, combine flour and corn meal mix. Add to butter mixture alternately with buttermilk, beggining and ending with flour. Mix well after each addition. Pour batter into greased and floured pan.
   
4. Bake at 350 degrees for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
   
5. Yield: 16 servings