Recipe - Cranberry Cornmeal Torte

CAKE
Three fourths cup Sugar
Three fourths cup Margarine or butter;
softneed
1 tablespoon Vanilla
1 Egg
1 cup Allpurpose flour
One half cup Yellow cornmeal
1 One fourth teaspoon Baking powder
Three fourths cup Cranberries; fresh or frozen

TOPPING
One half cup Whipping cream
2 tablespoon 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 4045
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

Recipe by: Pillsbury Chiristmas Baking, p. 32

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 20, 1998