1 1/2 cups all-purpose flour
1/3 cup finely ground dry polenta
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1 cup sugar
6 tablespoons butter, softened
2 large egg whites
8 ounces frozen strawberries, thawed
2 cups halved strawberries
1 cup blueberries
6 ounces fresh raspberries
1 cup blackberries
Preheat oven to 350°.
To prepare cake, coat an 8 x 4-inch loaf pan with cooking spray; set prepared loaf pan aside.
Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour, polenta, baking powder, and salt in a medium bowl, stirring with a whisk; set aside.
Combine 1 cup sugar and butter in a medium bowl; beat with mixer at medium speed until mixture is light and fluffy (about 5 minutes). Combine vanilla extract and whole eggs plus egg whites in a medium bowl, stirring well with a whisk. Gradually add egg mixture to sugar mixture, beating well (about 2 minutes). Gradually add flour mixture, and stir batter just until moist.
Pour cake batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack. Cut cake into 9 equal slices.
To prepare berry topping, combine thawed strawberries in a food processor or blender; process until the mixture is smooth. Combine strawberry sauce, strawberries, blueberries, fresh raspberries, and blackberries in a large bowl; toss gently to combine.
Serve cake slices with berry topping.
Yield: 9 servings 325 calories; 9 grams fat
Barbra Crumpacker, RD, LD Cookalulu.com