Cranberry Cornmeal Cake

• 3/4 cup butter, softened, divided
• 1-1/2 cups packed brown sugar, divided
• 1-1/2 cups fresh or frozen cranberries, thawed
• 1/2 cup golden raisins
• 2 large eggs
• 3 teaspoons vanilla extract
• 1-1/4 cups all-purpose flour
• 1/3 cup cornmeal
• 1-1/2 teaspoons baking powder
• 2/3 cup whole milk

1. Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside.
2. In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins.
3. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

butter, brown sugar, frozen cranberries, golden raisins, eggs, vanilla, flour, cornmeal, baking powder, milk

Taken from www.tasteofhome.com/recipes/cranberry-cornmeal-cake/ (may not work)