Cornmeal Poundcake With Fresh Berries
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Cornmeal Poundcake With Fresh Berries
  Cornmeal    Berries    Pound cakes  
Last updated 6/12/2012 12:58:38 AM. Recipe ID 21432. Report a problem with this recipe.
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      Title: Cornmeal poundcake with fresh berries
 Categories: Toohot
      Yield: 4 Servings
      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
      3 lg Eggs
      1 ts Vanilla extract
      2 c  Sliced hulled fresh
      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
  Cut cake into slices. Serve with berries and sauce.
  Yield: 8 servings

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Recipe ID 21432 (Apr 03, 2005)

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