Cranberry Polenta Cake

Cranberry Polenta Cake


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.

Emma Magielda

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

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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