Brooke'S Famous Polenta Pudding Cake

• Cake
• 1 1/2 cups unsalted butter, room temperature
• 5 cups powdered sugar
• 4 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 2 cups unbleached all-purpose flour
• 1 cup cornmeal
• Compote
• 1 lb frozen blackberrie, thawed
• 1/2 cup sugar
• 1/4 cup fruit brandy (famboise)
• lightly sweetened whipped cream

1. Position rack in center of oven. Pre-heat oven to 325u0b0F.
2. Butter and flour a 10-inch springform pan.
3. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar, 1 cup at a time. Beat in eggs and yolks, one at a time, then vanilla and salt. Stir in flour and cornmeal.
4. Transfer batter to prepared pan (batter will be very thick).
5. Bake cake until deep golden brown on top and tester inserted into center comes out with some moist crumbs still attached. (about 1 hour 10 min) Cut around pan sides to loosen cake. Remove pan sides and cool cake completely.
6. Meanwhile, gently mix berries, 1/2 cup sugar and framboise in medium bowl. Let stand until sugar dissolves.
7. Slice cake and serve with compote and whipped cream.

cake, unsalted butter, powdered sugar, eggs, egg yolks, vanilla, salt, flour, cornmeal, frozen blackberrie, sugar, fruit brandy, whipped cream

Taken from www.food.com/recipe/brookes-famous-polenta-pudding-cake-198141 (may not work)