Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce

Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce
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Makes 12 servings


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups butter, softened
1 1/2 cups sugar
1 teaspoon grated orange or lemon peel
4 large eggs
1 cup cornmeal
1/3 cup sugar
1 tablespoon cornstarch
1 1/4 cups Ocean Spray® Cran•Mango™ Cranberry Mango Juice Drink
3 tablespoons cornstarch
1 tablespoon bourbon or 1 teaspoon vanilla


Pre-heat oven to 325ºF. Grease and flour 9-cup fluted or regular tube pan.

For cake, combine flour, baking powder and salt in a medium bowl; set aside. In a large bowl, beat butter, sugar and orange peel on medium speed 2 minutes until light and fluffy. Beat in eggs one at a time, beating well after each addition. Gradually beat in flour mixture on low speed. Increase speed to medium and beat 30 seconds longer. Stir in cornmeal until thoroughly combined. Spoon into prepared pan; spread evenly. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool at least 30 minutes.

For sauce, in a small saucepan, stir together sugar and cornstarch. Stir in juice drink. Heat to boiling, stirring frequently, until thickened and bubbly. Remove from heat; stir in butter and bourbon. Cool at least 15 minutes before serving.

Makes 12 servings.

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Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce


Cornmeal Pound Cake with Cranberry-Mango Bourbon Sauce

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