Cake: Preheat oven to 325°F. Lightly grease a 9-inch tube pan. In a mixing bowl, cream butter and sugar together. In a separate bowl, beat eggs. Alternating with corn meal, mix eggs into the creamed mixture. Add cinnamon, vanilla and allspice; mix well. Add lemon zest and mix for one minute. Pour into prepared pan. Bake for at least 90 minutes or until center is done. Cool and invert cake onto plate. Glaze: For glaze: Put sugar, baking soda, buttermilk, butter and corn syrup in a saucepan. Bring to a boil, stirring constantly, 3 to 4 minutes. Remove from the heat and add vanilla. Pour over cooled cake. Let sit for about 10 minutes and serve. Makes approximately 10 servings.
Recipe submitted by Chuck Black, first Place Winner in House-Autry's Best Corn Meal Contest.
