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What You Need:
(To Make: 1 eight-inch round cake)
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1 tablespoon plus ½ pound butter, softened
2 cups yellow cornmeal
2 cups flour
1 cup sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg, preferably freshly grated
A pinch of salt
6 eggs, lightly beaten
1 cup milk
2 tablespoons light rum
1 cup seedless raisins
¼ cup candied cherries, coarsely chopped
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. With a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of an 8-inch springform cake pan.
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2. Sift the cornmeal and flour together. In a deep bowl, cream the remaining ½ pound of butter, the sugar and 2 tablespoons of the cornmeal mixture together by beating and mashing them against the sides of the bowl with a large spoon until they are light and fluffy.
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3. Add the vanilla, nutmeg and salt and, beating constantly, slowly pour in the eggs in a thin stream. Beat in about 1 cup of the cornmeal mixture, then ¼ cup of the milk, and continue adding alternately until all the cornmeal and milk have been combined.
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4. Stir in the rum, raisins and cherries, and pour the batter into the prepared pan. Bake in the middle of the oven for about 1½ hours, or until the top of the cake is golden and a cake tester or toothpick inserted in the center comes out clean.
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5. Let the cake cool for 4 or 5 minutes before removing the sides of the springform. Then, with the aid of a large metal spatula, slide it off the bottom of the pan onto a cake rack to cool completely.
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