Instructions: Mix together buttermilk and polenta; let soak for 45 minutes.

Preheat oven to 350 degrees. Butter and flour two 8" tube cake pans.

Sift together flour, baking powder, baking soda and salt. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Fold soaked polenta and dry ingredients alternately into creamed mixture, in 3 additions.

Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean.

Let cakes cool 5 minutes before turning out on a wire rack to cool.

Sift vanilla powdered sugar over cakes as soon as you remove them from pans.

When cakes are completely cool, sprinkle vanilla powdered sugar over them again.

The cakes may now be wrapped and stored for at least four days. They can be frozen for as long as a month. If you freeze them, dust with powdered sugar again before serving.

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.