Polenta Pound Cake - cooking recipe

Ingredients

1 3/4 c. all-purpose flour
1/3 c. yellow cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. butter (no substitutions), softened
1 c. sugar
4 large eggs, at room temperature
1/2 c. heavy or whipping cream
1 Tbsp. grated orange peel
1 qt. strawberries, hulled and sliced
3 Tbsp. orange juice
2 tsp. sugar

Preparation

Combine in a bowl; toss.
(Can be made ahead, covered and refrigerated up to 4 hours.)
Beat 1 cup heavy or whipping cream to soft peaks; beat in 1 tablespoon confectioners sugar and 1 tablespoon dark rum.
Slice cake into wedges and place on dessert plates.
Serve with berries and cream.