About this recipe: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.
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
3 teaspoons vanilla extract
150g (5 oz) plain flour
5 tablespoons polenta
1 1/2 teaspoons baking powder
150ml (1/4 pint) milk
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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.
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.
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.