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Sweet Corn Pound Cake with Honey Whipped Cream
a delicately sweet, moist pound cake with just a touch of flavor from the corn. There is just no way to describe this... you'll have to make it for yourself.
Prep Time
2
hours
hours
20
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
3
hours
hours
50
minutes
minutes
Servings
12
generous servings
Calories
645
kcal
Author
Marye Audet-White
Ingredients
Sweet Corn Poundcake
1 ½
cups
corn kernels cut from cob
, cobs reserved
⅔
cup
full fat buttermilk
⅔
cup
half and half
cream
3
cups
flour
¼
teaspoon
baking soda
½
teaspoon
salt
1
cup
butter
2 ⅔
cups
sugar
6
eggs
1
teaspoon
vanilla
Honey Whipped Cream
2
cups
heavy
cream
Sugar to taste
2
tablespoons
honey
Instructions
Cake
Break the cobs into several pieces.
Add the corn and cobs to a large pot with buttermilk and
cream
. Bring to a
boil
, cover and remove from heat.
Allow to infuse for one to two hours.
Preheat the oven to 325F.
Butter and flour a bundt pan.
Remove the cobs and puree the rest in a blender.
Strain through a fine sieve.
Measure one cup of the corn milk mixture and set it aside.
Blend the dry ingredients and set aside.
Beat
the butter and the sugar until fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla.
Add the dry ingredients alternately with the corn milk mixture beginning and ending with the flour mixture.
Spoon into the bundt pan and bake for 1 ½ hours or until cake tests done.
Cool 10 minutes in pan and remove to finish cooling on a rack.
Cut and serve with a dollop of honey flavored whipped
cream
and a sprinkle of cinnamon.
Cream
Beat
the
cream
until thickened.
Add the honey and sugar and continue beating until soft peaks form.
Do not overbeat!
Taste and adjust flavor.
Nutrition
Calories:
645
kcal
|
Carbohydrates:
77
g
|
Protein:
8
g
|
Fat:
34
g
|
Saturated Fat:
20
g
|
Cholesterol:
183
mg
|
Sodium:
325
mg
|
Potassium:
175
mg
|
Fiber:
1
g
|
Sugar:
49
g
|
Vitamin A:
1295
IU
|
Vitamin C:
1.4
mg
|
Calcium:
77
mg
|
Iron:
1.9
mg