| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 3/4 |
c |
Unsalted butter; room temperature |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Strawberries; Sliced And Hulled |
| 1 |
c |
Fresh raspberries |
|
|
Sugar to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine
flour, cornmeal, baking powder and salt in medium bowl. Using electric
mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs
1 at a time, beating well after each addition. Beat in vanilla. Add dry
ingredients and beat just until blended. Pour batter into prepared pan.
Bake until top is golden brown and tester inserted into center comes out
clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around
pan sides to loosen cake. Turn cake out onto rack and cool completely.
Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree
until smooth. Strain, if desired. Transfer sauce to medium bowl. Add
remaining strawberries and raspberries. Sweeten with sugar, if desired. Cut
cake into slices. Serve with berries and sauce. Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/1/96 show
Recipe By : TOO HOT TAMALES SHOW 6303
Posted to MC-Recipe Digest V1 #279
Date: Tue, 05 Nov 1996 05:28:33 -0600
From: Pat Asher <asher@mcs.com>
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