Raisin and Polenta Cake

from a 2004 edition of Better Homes and Gardens

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Preheat oven 160 C and line sides and base of deep 20 cm round cake tin.
  • Beat butter, sugar and vanilla with electric mixer till light and creamy.
  • Add eggs, beat well and transfer mixture to bigger bowl.
  • Add raisins, polenta, almond meal, baking powder and lemon rind.
  • Combine well.
  • Spoon mix into tin.
  • Bake one hour or until skewer comes out clean.
  • Cool on wire rack.
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RECIPE MADE WITH LOVE BY

@katew
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@katew
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"from a 2004 edition of Better Homes and Gardens"
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  1. katew
    from a 2004 edition of Better Homes and Gardens
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