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Cranberry Cornmeal Cake

By: Emma Magielda  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 26 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 3/4 cup butter, softened, divided
  • 1 1/2 cups packed brown sugar, divided
  • 1 1/2 cups fresh or frozen, thawed cranberries
  • 1/2 cup golden raisins
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 1 1/4 cups 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 mixing 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 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by courtney44 
I love this cake from Emma Magielda! I rated it 4 instead of 5 stars because I couldn't try it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Resizzy 
I gave this a 4 because it takes a little bit of time to get use to the cornmeal texture of... MORE

 
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