Instructions: Preheat oven to 325:F .

In large bowl, beat butter with sugar until creamed. Beat in vanilla and almond extracts; add eggs and yolk, one at a time, beating well after each addition.

Sift and measure flour and mix with cornmeal and baking power. Add flour mixture, a portion at a time to batter, blending well after each addition.

Batter will be quite stiff.

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

Place pan in oven for about 1 hour and 15 minutes, or until knife-tests clean. Cake should spring back lightly back when touched in center.

Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.

Sift powdered sugar over the warm cake. Let cool completely, then slice thinly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.