Blog.EmealsForYou

Recipe of the Week – Laurie’s Cake

November 11, 2008 at 2:22 pm Leave a comment

(From the Dessert Collection at emealsforyou.com)

Laurie's Cake

In our house traditionally the birthday person gets to pick the birthday meal and so it was with our daughter-in-law’s birthday dinner last week.  This time she and our son went onto the www.emealsforyou.com website and chose the meal.  She picked an Italian salad, Chicken Cacciatore and Dad’s Mashed Potatoes.  For dessert she wanted something not too sweet, not too fancy and maybe made with cornmeal.

Piecing together several cornmeal type cakes I came up with this wonderfully moist, tasty and satisfying cake.  Originally I named it Cornmeal Cake, kind of fit what it was, don’t you think?  My wife disagreed with the name but really liked the cake; so she named it Laurie’s Cake.  This is the perfect cake if you want something out of the ordinary, something really good and something that your company will want to take the leftovers home; which, by the way, is exactly what Laurie did.

Laurie’s Cake

Preheat oven to 350 degrees with the rack in the center of the oven. Place cranberries in a small bowl and toss with 1 Tb of the flour; place aside. Mix the cornmeal, flour, baking powder and the orange zest together. In the bowl of the mixer cream the sugar and butter until light and fluffy; add the egg yolks and eggs one at a time. And beat for 3 minutes. Add the vanilla and the flour mixture slowly on low until just mixed. Add the orange juice and mix for 30 seconds. Fold in the cranberries and pour into a greased 8” cake pan. Bake for 45 minutes to 1 hour, in the middle of the oven until brown and the cake is set in the middle when moved. ( a toothpick will come out clean when inserted).
Cool the cake on a rack; dust with powder sugar; serve at room temperature.

Entry filed under: Dessert. Tags: cornmeal, cornmeal and cranberries, cornmeal cake, country cake, dense, moist cake.