Indian Pound Cake

Ingredients

• 8 Eggs
• 1 pint of powered sugar
• 1 pint of Sifted Indian (corn) meal
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 nutmeg grated
• 1 tsp. of cinnamon
• 1/2 glass of wine and brandy mixed
• Tin pan

Directions

1. Melt the butter and stir in with sugar to a cream.
2. Beat the eggs very lightly.
3. Stir the meal and eggs alternately into the butter and sugar.
4. Add nutmeg, and the wine and brandy mixture.
5. Stir all together well.
6. Butter the tin pan.
7. Pour mixture in pan.
8. Bake in moderate oven.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018