Guyanese Corn Pone

Ingredients

 * 1 tbsp plus ½ lb butter, softened
 * 2 cups yellow cornmeal
 * 2 cups flour
 * 1 cup sugar
 * ½ tsp vanilla extract
 * ¼ tsp ground nutmeg, preferably freshly grated
 * Pinch of salt
 * 6 eggs, lightly beaten
 * 1 cup milk
 * 2 tbsp light rum
 * 1 cup seedless raisins
 * ¼ cup candied cherries, coarsely chopped

Directions

 * 1) With a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of an 8-inch springform cake pan.
 * 2) Sift the cornmeal and flour together. In a deep bowl, cream the remaining ½ pound of butter, the sugar and 2 tablespoons of the cornmeal mixture together by beating and mashing against the sides of the bowl with a large spoon until light and fluffy.
 * 3) Add the vanilla, nutmeg and salt and, beating constantly, slowly pour in the eggs in a thin stream.
 * 4) In a separate bowl, beat in about 1 cup of the cornmeal mixture, then ¼ cup of the milk, adding alternately until the cornmeal and milk have been combined.
 * 5) Stir in the rum, raisins and cherries, and pour the batter into the prepared pan.
 * 6) Bake in the middle of the oven for about 1½ hours, or until the top of the cake is golden and a cake tester or toothpick inserted in the centre comes out clean.
 * 7) Let the cake cool for 4 or 5 minutes before removing the sides of the springform. Then, with the aid of a large metal spatula, slide it off the bottom of the pan onto a cake rack to cool completely.