Recipes Nugget Markets Signature Recipes
Orange & Dried Fruit Polenta Pound Cake
- Prep time
- 25 minutes PT25M
- Cook time
- 50–75 minutes PT75M
- Yield
- 10–12 servings
- Difficulty
As pound cakes go, this treat is not as sweet as most and boasts a unique texture thanks to the polenta.
Ingredients
- 2½ cups all-purpose flour
- 1 cup stone-ground polenta
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ pound unsalted butter
- 5 large eggs
- ¾ cup buttermilk
- 1 tablespoon orange zest
- 1 tablespoon fresh-squeezed orange juice
- 1½ teaspoons vanilla bean paste or 2 teaspoons vanilla extract
- ⅓ cup toasted pine nuts
- ¼ cup currants
- ¼ cup chopped dried apples
- ¼ cup chopped dried pineapple
- ¼ cup chopped dates
- ½ cup raisins
- Powdered sugar or whipped cream, for garnish (optional)
Preparation
Preheat oven to 375°F.
In a large mixing bowl, stir together flour, polenta, sugar, baking powder, and salt.
Using a stand mixer, cream butter at medium speed until light and fluffy. Add eggs one at a time until all have been incorporated. Pour in buttermilk, orange zest, orange juice, and vanilla, mixing lightly. Stir polenta mixture into creamed butter, then fold in pine nuts and dried fruit.
Grease a 9-inch springform pan with butter. Pour cake mixture into pan, tapping lightly on the counter to bring trapped air bubbles to the surface. Transfer pan to a baking sheet, then place on middle rack in the oven. Bake 50–75 minutes, or until a toothpick inserted into the center comes out with only small crumbs clinging to it.
Remove cake from oven and place springform pan on a rack to cool. After 0 minutes, loosen the sides of the pan with a butter knife. Let cool completely, then remove from pan, and, if the cake is not being served immediately, refrigerate.
Cake may be served warm or at room temperature. Garnish with powdered sugar or whipped cream, if desired.