Crumbly and Delicious Cranberry Polenta Cake

Dear Turkey,

Serve on Thanksgiving

And then eat if for breakfast

If there's any left

Crumbly and Delicious Cranberry Polenta Cake

(makes one smallish loaf, adapted from here)

Ingredients:

- 1 c + 3 T cornmeal

- 1 T flour (if you want the cake to be less crumbly, increase the flour and decrease the cornmeal)

- 1/3 c craisins tossed in a bit of flour or cornmeal

- 1/4-1/2 c sugar (depending on how sweet you want it)

- 3/4 c orange juice

- 1/2 t dried lemon peel

- 1/2 t almond extract

- 1/4 c oil (I used extra virgin olive oil but if that's too strong for you, use canola)

- 1 t baking powder

- 1/2 t baking soda

Instructions:

- Generously oil a loaf pan.

- With a spoon, vigorously beat the oil, sugar, and oj until smooth. Stir in the remaining ingredients (except craisins) -- don't overmix. Fold in the craisins.

- Bake at 350F for 25-35 minutes, until the top is starting to brown and it springs back from your finger, even in the middle. This took me 35 minutes in a regular loaf pan.

- Cool completely. The cake will probably fall during baking or afterwards -- that's fine. Olive oil cakes are often better the next day, too.

Enjoy,

Tofu