Recipes Nugget Markets Signature Recipes
Orange & Dried Fruit Polenta Pound Cake
- Prep time
- 25 minutes PT25M
- Cook time
- 50–75 minutes PT50–75M
- 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
- 1 cup (2 sticks) unsalted butter, plus more for greasing pan
- 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, for garnish (optional)
- 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 1 at a time until all have been incorporated.
Add buttermilk, orange zest, orange juice, and vanilla, and mix gently. Stir polenta mixture into creamed butter mixture, then fold in pine nuts and dried fruit.
Grease a 9-inch springform pan with butter. Pour cake batter into pan, tapping lightly on the counter to bring trapped air bubbles to the surface. Transfer pan to a baking sheet, then place on the middle rack in the oven.
Bake for 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.
Serve cake warm or at room temperature, garnished with powdered sugar or whipped cream.