Imperial Pound Cake - cooking recipe

Ingredients

1 lb. Imperial margarine (low cholesterol okay)
1 lb. box confectioners sugar (3 1/2 c.)
6 whole eggs
3 c. sifted cake flour
1 Tbsp. vanilla
4 eggs, separated
1 c. sugar
1 Tbsp. gelatin, dissolved in 1/2 c. ice water
1/2 tsp. salt
1/2 c. lime juice
1 baked 9-inch pie shell
4 c. milk
1/2 c. stoneground yellow cornmeal
2/3 c. firmly packed brown sugar
2 Tbsp. butter
1/2 c. molasses
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. mace
2 eggs, beaten
1 c. heavy cream

Preparation

Scald 3 cups of milk in top of double boiler.
Mix 1 cup cold milk with cornmeal; pour cornmeal mixture slowly into hot milk. Place mixture over boiling water and cook 20 minutes, stirring occasionally.
Add sugar, butter and molasses and remove from heat. Add salt and spices; stir in beaten eggs and pour into well buttered 1 1/2-quart shallow baking dish.
Bake in preheated 300\u00b0 oven for 2 to 2 1/2 hours, stirring every 15 minutes during first hour.
After first hour, pour cream over top of pudding and continue to bake without stirring in cream.
Serve warm, topped with whipped cream or vanilla ice cream.