Food Network
Home> Recipes> Baking> Cakes>
Polenta Poundcake Recipe

Polenta Poundcake

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on May 29, 2009

    Flag

    Make it according to the recipe the first time and loved it. Second time I subsituted bluecorn meal and added pears and it was great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2007

    Flag

    perfect flavor and texture

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 06, 2007

    Flag

    Moist cake. The very edges were a little on the dry side (I may have over baked but the rest of the cake was moist. I used stone ground cornmeal. I added the entire 7 oz. pkg of almond paste instead of 1/2 cup. Used mini-chopper processor to pulverize the almond paste. A little extra cream as well. Baked for 50 min. Next time I'll check at 45 min. Next time I would add a full tsp of almond extract to make it more almondy, or perhaps make a glaze w/ almond extract, then sprinkle top with sliced toasted almonds.

    Surprisingly, the pretty powder sugar top coat didn't disolve & disappear & get all sticky after storing the leftovers in the fridge like I thought it would. Nuked cold slices of cake for about 20 sec. in microwave. Just as good if not better the next day that way.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2006

    Flag

    A bit dry not flavorful and moist enough.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2006

    Flag

    While I liked the almond flavor of the cake, I found it to be a bit dry compared to other poundcakes. Also, it took a lot longer than 15 minutes to prepare...I would say at least 30 minutes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2006

    Flag

    The taste was fantastic--love the almond flavor! This one will be added to my favorites. My husband loved it too. Not too sweet, and perfect with the fruit topping. This one's a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 11, 2006

    Flag

    Dave: I have not tried this cake yet, but it sounds great. The one cup heavy cream is the liquid you mix alternatively with the dry ingredients after beating in each egg yolk. The recipe spells this out. Good luck.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 11, 2006

    Flag

    whats the cream for....dont see it in instructions?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.