Dessert

CORNMEAL CAKE WITH

MACERATED BERRIES

Serves 8

Cake:

1 Cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ Cup (l stick) butter, at room temperature

1 Cup sugar

2 teaspoons finely grated orange rind

1 teaspoon vanilla extract

2 Eggs

1/3 Cup yellow cornmeal

½ Cup 2 percent reduced-fat milk

Berries:

1 Cup each strawberries, blueberries and raspberries

¼ Cup sugar, or to taste

½ Cup freshly squeezed orange juice

To prepare cake preheat oven to 350°

Grease a 9-inch round cake pan

Combine flour, baking powder and salt.

Combine butter sugar, orange rind and vanilla in a

large bowl; beat with a mixer at medium speed until

evenly blended. Add eggs one at a time, beating after

each addition. Reduce speed to low and add flour mixture

and cornmeal alternately with milk, beating just until

evenly incorporated. Scrape into prepared pan,

spreading evenly.

Bake 30 minutes or until a tester inserted in the

middle comes out clean. Cool in pan on wire rack.

To prepare berries, mash berries in a large bowl.

Add sugar and orange juice and mix gently.

Serve with cake.

Judy's pretty green thumb plants.