1/3 c. soft butter
2 2/3 c. sifted powdered sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 1/4 c. cake flour
1/3 c. yellow corn meal
About 2 tbsp. powdered sugar

In a large bowl of an electric mixer, beat butter with the 2 2/3 cups sugar until creamy. Beat in vanilla; then add eggs and yolk, one at a time, beating well after each addition. Sift and measure flour, then mix with corn meal. Add flour mixture, a portion at a time, to batter, blending well after each addition.

Generously grease and flour dust either a 10 inch deerback pan, an 8 1/2 x 4 1/2 inch loaf pan, or a 3 1/2-4 cup tube mold pan. Spoon batter into pan and spread evenly.

Bake in a 325 degree oven for about 1 hour and 15 minutes or until a wooden pick, inserted in center, comes out clean, and the cake springs back when lightly touched in the center.

Cool cake in pan for 3 minutes, then turn it out onto a wire rack. Sift the 2 tablespoons sugar over the warm cake. Let cool completely, then slice thinly. Makes about 15 servings.