Cornmeal Poundcake With Fresh Berries

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Sugar
3/4 cup	148g / 5.2oz	Unsalted butter - room temperature
3 cups	594g / 20oz	Eggs (large)
1 teaspoon	5ml	Vanilla extract
2 cups	474ml	Sliced hulled fresh strawberries
1 cup	237ml	Fresh raspberries
		Sugar - to taste

Recipe Instructions

Preheat oven to 350F. Butter and flour a 9- by 5-inch 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.

Source:
Susan Feniger and Mary Sue Milliken

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