Friday, November 5, 2010

Cranberry Orange Cornmeal Cake Recipe

Each year when we travel to Salem we head straight to a little grocery store there to buy a piece of this wonderful cake they sell year round. This year I decided it was time for me to try to recreate it. And I did just that. This is such a good, dense, moist, flavorful cake which is perfect for Thanksgiving.

This recipe is for an 8 inch round pan. I doubled it and baked it in a 12 X 9. I would double it if I were you because people will eat this like crazy! I refrigerate mine which makes it even denser.

For the single recipe:

Start by pouring 1/2 cup of corn oil or vegetable oil in the bowl of your mixer.

Sorry about these pics but I had my camera on the wrong setting. Next add 2 eggs.

Then add 1 cup of sugar. Beat this for a minute.

Add the grated zest from 2 oranges.

Then 1/2 cup of orange juice. Beat this for another minute.

Put the paddle on your mixer.

Then add 1 1/4 cups of flour and 1/2 cup of yellow cornmeal.

Beat in 2 tsp. of baking powder and 1 tsp. of salt.

Add 1 tsp. of vanilla extract. Beat this for a couple minutes and then add a bag of fresh cranberries. Beat just until they are combined.

If you made the single recipe above you will be using an 8 inch round pan. Spray the pan with cooking spray, line it with parchment then spray the parchment with spray. Pour the mixture into the pan.

Then sprinkle the top with 1/3 cup of sugar. I used vanilla sugar on mine.

Bake it at 375 degrees for about 35-40 minutes or until a toothpick stuck in the middle comes out clean.

This is the perfect combination of crunchy, chewy, orange/cranberry, cornmeal goodness.

***There is still time to enter this weeks giveaway by clicking on the button on my sidebar. The winner will be announced tomorrow and another giveaway will be posted.