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.
I’ll take a mini vaction.
27 minutes ago