Cranberry Polenta Cake

    (2)
    1 hour 10 min

    Polenta gives a pleasant texture to this moist golden cake. With colourful cranberries and sultanas on top, it's a delectable cake that looks impressive at special events. Friends and family will never guess it's so quick to put together.


    4 people made this

    Ingredients
    Serves: 10 

    • 175g (6 oz) butter, softened, divided
    • 300g (11 oz) dark brown soft sugar, divided
    • 175g (6 oz) fresh or frozen, thawed cranberries
    • 75g (3 oz) sultanas
    • 2 eggs
    • 3 teaspoons vanilla extract
    • 150g (5 oz) plain flour
    • 5 tablespoons polenta
    • 1 1/2 teaspoons baking powder
    • 150ml (1/4 pint) milk

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Melt 50g butter; pour into an ungreased 23cm round baking tin. Tilt to grease sides of pan. Sprinkle with 150g brown sugar. Top with cranberries and sultanas; 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, polenta and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and sultanas.
    3. Bake at 180 C / Gas 4 for 55-60 minutes or until a skewer inserted near the centre of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    3

    I love this cake from Emma Magielda! I rated it 4 instead of 5 stars because I couldn't try it as submitted. I needed a cake "last minute," and on-hand I had frozen blueberries (instead of cranberries & raisins). It got 5 stars as I made it -- with different topping -- reduced sugar to 1/3 cup (because blueberries are sweeter than cranberries + raisins) and reduced butter to 1/8 cup (instead of 1/4 c., just because). For cake, reduced sugar from 3/4 cup to about 5/8 cup.  -  04 Feb 2008  (Review from Allrecipes US | Canada)

    by
    1

    I gave this a 4 because it takes a little bit of time to get use to the cornmeal texture of the cake.  -  09 Mar 2009  (Review from Allrecipes US | Canada)

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