Cranberry cornmeal torte

Yield: 12 Servings

Measure 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

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

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