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Cranberry Cornmeal Cake

 Cranberry Cornmeal Cake
Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York
10-12 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 3/4 cup butter, softened, divided
  • 1-1/2 cups packed brown sugar, divided
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 1/2 cup golden raisins
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1-1/2 teaspoons baking powder
  • 2/3 cup milk


  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan.
  • Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top
  • with cranberries and raisins; set aside.
  • In a large bowl, cream the remaining butter and brown sugar until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, cornmeal and baking
  • powder; add to creamed mixture alternately with milk. Carefully
  • spread over cranberries and raisins.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near
  • the center of cake comes out clean. Cool for 10 minutes before
  • inverting onto a serving platter. Serve warm. Yield: 10-12 servings.

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Cranberry Cornmeal Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 312 calories, 13 g fat (8 g saturated fat), 68 mg cholesterol, 195 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.