GOLDEN RAISIN POLENTA CAKE
2/3 c. butter or margarine, softened
2 2/3 c. powdered sugar, sifted
1 t. vanilla
1 c. flour
1/3 c. yellow cornmeal
2/3 c. golden raisins
In large bowl, cream butter and sugar until light. Beat in eggs and vanilla. In small bowl, combine flour, cornmeal and raisins; stir into batter until well blended. Spread batter in wel-greased and flour 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.
Bake in preheated 325* F. oven 1 hour and 15 minutes to 1 hour and 25 minutes or until crusty on top and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen edges; remove from pan. Cool completely on wire rack.