Cranberry cornmeal torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ¾ | cup | Margarine or butter; softneed |
| 1 | tablespoon | Vanilla |
| 1 | Egg | |
| 1 | cup | All-purpose flour |
| ½ | cup | Yellow cornmeal |
| 1¼ | teaspoon | Baking powder |
| ¾ | cup | Cranberries; fresh or frozen |
| ½ | cup | Whipping cream |
| 2 | tablespoons | Powdered sugar |
Directions
CAKE
TOPPING
Heat oven to 350 F. Grease and flour 8 or 9" springform pan. In large bowl, combine sugar, margarine vanilla and egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Stif in flour, cornmeal and baking powder until well mixed. Spoon into greased and floured pan.
Sprinkle with cranberries. Press in slightly. Bake at 350 F. for 40-45 minutes or until edges are golden brown. Cool at least 1 hour and 15 minutes or until completely cooled. IN small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Garnish torte with whipped cream. Store in refrigerator. Makes 12 servings. Per 1/12 th of recipe: 260 calories, 16 grams fat, 25% CFF, 30 mg. cholesterol, 200 mg. sodium Dietary Exchanges: 1 starch, 1 fruit, 3 fat. MC formatting by bobbi744@...
Recipe by: Pillsbury Chiristmas Baking, p. 32 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 20, 1998