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.
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)
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)