50\u00b0F. For the lemon polenta cake, grease an 8-inch round
ugar mixture.
Sift flour, polenta, and baking powder together. Fold
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
hopped. Add butter, sugar, flour, polenta, ground almonds, baking powder, egg
nd line an 8 inch cake pan with parchment paper. Arrange
rease a round sandwich (sponge)cake pan.
Using a large
FOR POLENTA CAKES:
Combine milk, water,
nd line an 8 inch cake pan with parchment paper.
deep 8 inch-round cake pan and line base and
eat to medium. Gradually add polenta in a thin, steady stream
add the pumpkin puree and polenta. Add the flour mixture to
22cm round loose bottom cake tin and line the base
lour an 8-inch round cake pan.
Place quince in
Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11inch, loose-bottomed cake tin.
Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
Pour the mixture into the cake tin and bake for about 50 minutes.
ark 4.
Sift the polenta, flour, baking powder & salt into
n vanilla. Combine ground hazelnuts, polenta, baking powder and orange zest
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.