Cranberry Polenta Cake

    Cranberry Polenta Cake

    14saves
    1hr10min


    2 people made this

    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.

    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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