Topping:
1/2 stick butter or margarine
3/4 cup packed brown sugar
1-1/2 cups fresh cranberries
1/2 cup golden raisins
Cornmeal Cake:
1 stick butter or margarine (not spread), softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1-1/2 teaspoons baking powder
2 large eggs
2/3 cup milk
1-1/4 cups flour
1/3 cup yellow cornmeal (I’ve used white cornmeal too, it doesn’t make any difference)
Heat oven to 350 degrees. Have ready an 8 or 9 x 2 inch round cake pan.
Topping:
Put butter in cake pan and melt in oven. Tilt to coat sides. Sprinkle evenly with brown sugar, then cranberries in 1 layer. Scatter raisins over the top.
Cake:
On medium speed, beat butter, brown sugar, vanilla and baking powder 3 minutes until very pale. Beat in eggs one at a time (mixture will look curdled) On low speed, beat in milk, flour and cornmeal until just blended Spread over topping
Bake 1 hour to 1 hour 10 minutes, until top is browned and pick inserted near center comes out with moist crumbs. Cool in pan on wire rack only 5 minutes before inverting cake onto serving plate.