–CAKE–
3/4 c Sugar
3/4 c Margarine or butter;
-softneed
1 tb Vanilla
1 Egg
1 c All-purpose flour
1/2 c Yellow cornmeal
1 1/4 ts Baking powder
3/4 c Cranberries; fresh or frozen
TOPPING
1/2 c Whipping cream
2 tb Powdered sugar
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@sojourn.com
Yields
12 Servings
