Cornmeal Berry Cake
January 13, 2013 § Leave a comment
CORNMEAL BERRY CAKE
1 ½ cups, cornmeal mix
½ cup, flour
1 ½ cups, sugar
8-ounces, almond paste
1 cup, unsalted butter (2 sticks), softened
6 large eggs
2 tablespoons, vanilla
2 cups, fresh cranberries (or substitute your fresh berries)
* powdered sugar for garnish, optional
Preheat oven to 350° degrees. Butter and flour a large cast iron skillet.
Mix together cornmeal, flour, sugar, almond paste, butter, eggs and vanilla until well-combined (this may take a while, particularly with the almond paste). Fold in cranberries or fruit of your choice, and pour the mixture into the cast iron skillet.
Bake for 1 hour uncovered, or until the edges are golden brown. The cake is done when a toothpick inserted into the center of the cake comes out clean.
Let cake cook in the skillet and serve from there (or turn out onto cake plate after cooling). Sprinkle with powdered sugar before serving.
Source: 4-H Contest, Marissa Brown (recipe winner); TN Home and Farm magazine