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 Sliced hulled fresh
Strawberries
1 c Fresh raspberries
Sugar to taste
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
TOO HOT TAMALES SHOW #TH6303
Yields
4 servings