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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"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

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

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.
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.
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.