Guyanese Corn Pone

From Recidemia
Jump to: navigation, search



  1. With a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of an 8-inch spring-form cake pan.
  2. Sift the cornmeal and flour together. In a deep bowl, cream the remaining ½ pound of butter, the sugar and 2 tablespoons of the cornmeal mixture together by beating and mashing against the sides of the bowl with a large spoon until light and fluffy.
  3. Add the vanilla, nutmeg and salt and, beating constantly, slowly pour in the eggs in a thin stream.
  4. In a separate bowl, beat in about 1 cup of the cornmeal mixture, then ¼ cup of the milk, adding alternately until the cornmeal and milk have been combined.
  5. Stir in the rum, raisins and cherries, and pour the batter into the prepared pan.
  6. Bake in the middle of the oven for about 1½ hours, or until the top of the cake is golden and a cake tester or toothpick inserted in the centre comes out clean.
  7. Let the cake cool for 4 or 5 minutes before removing the sides of the spring-form. Then, with the aid of a large metal spatula, slide it off the bottom of the pan onto a cake rack to cool completely.