Ingredients
3/4
cup sugar
3/4
cup margarine or butter, softened
1
tablespoon vanilla
1
egg
1
cup all purpose flour
1/2
cup yellow corn meal
1 1/4
teaspoons baking powder
3/4
cup fresh or frozen cranberries
1/2
cup whipping cream
2
tablespoons powdered sugar
Preparation
Heat oven to 350°F. Grease and flour 8 or 9-inch springform pan. In large bowl, combine sugar, margarine, vanilla and egg; beat until well blended.
Lightly spoon flour into measuring cup; level off. Stir in flour, cornmeal and baking powder until well mixed. Spoon into greased and floured pan. Sprinkle with cranberries; press in slightly.
Bake at 350°F. for 40 to 45 minutes or until edges are golden brown. Cool at least 1 hour 15 minutes or until completely cooled.
In small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Garnish torte with whipped cream. Store in refrigerator.
