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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York Ingredients:
3/4 cup butter, softened, divided |
1-1/2 cups packed brown sugar, divided |
1-1/2 cups fresh or frozen cranberries, thawed |
1/2 cup golden raisins |
2 eggs |
3 teaspoons vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1/3 cup cornmeal |
1-1/2 teaspoons baking powder |
2/3 cup milk |
Directions:
1. Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside.
2. In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins.
3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm. Yield: 10-12 servings.
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