Birthday Polenta Cake

Celebrating after Champagne & two bottles of Rhone wine. (Don't tell the Picky Eater!)

I was forced to celebrate another birthday yesterday. But, with my history, every birthday is one more to the good. Did some of my favorite things - shopping, swimming, dinner at Enoteca Donato. Made my own birthday cake- that way you always get what you want.
This year it was-

The remains of the cake

Polenta Cake with Olive Oil, Chocolate and Dried Fruit

adapted from Ready for Dessert by David Lebovitz

1/2 c unsalted butter (or substitute), softened, plus more to grease the cake pan
3/4 c polenta or cornmeal,
1 c flour plus 4 Tb for pan and fruit mixture
2 tsp baking powder
1 tsp salt
1/2 c mild olive oil
5 large eggs
2 large egg yolks
1 tsp vanilla
1 1/3 c sugar
1 c chopped good quality chocolate
2/3 c dried cherries
2/3 c golden raisins
Optional: 1 cup chopped nuts (pecans or walnuts)

Chocolate glaze choices-
Traditional
6 oz. semisweet chocolate
1/3 c. whipping cream
1 Tb sugar 1 1/2 Tb butter

(For non-dairy eaters):
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup sugar
3 ounces semi- or bittersweet chocolate, chopped

Preheat the oven to 350 degrees.

Grease a 10 cup bundt or kugelhopf pan with a tablespoon or so of butter and dust with flour.  Combine the chocolate, cherries, and raisins in a bowl and toss with 2 Tb of flour.

Stir the flour, polenta, baking powder, and salt together in a small bowl. Set aside. In a second bowl, whisk together the olive oil, eggs, egg yolks, and vanilla.

Use a mixer to beat the 1/2 cup butter and sugar together until light and fluffy. Slowly dribble in the egg mixture and beat until completely incorporated. Hand stir in the flour and cornmeal mixture until just mixed and then stir in the chocolate, cherries and raisins.

Pour the batter into the prepared pan and bake in the upper center of the oven until the cake has pulled away from the sides of the pan, is firm on top, and a toothpick inserted into the cake comes out clean, about 50-60 minutes. Cool in the pan on a rack for 15 minutes, and then invert the cake on the rack to cool completely.  Makes 10-12 servings.

Traditional Chocolate Glaze
Place all ingredients in a small heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted. Remove from heat and stir until smooth. Transfer to a small bowl and let cool slightly, until it is the consistency of honey.

Non-Dairy Chocolate Glaze
When the cake is cool, drizzle on this glaze (work quickly):
In a small saucepan, bring the water, corn syrup and sugar to a simmer over low heat. Stir until the sugar is completely dissolved. Remove from heat and add the chocolate, swirling pan to submerge it in hot syrup. Whisk the mixture until smooth.

Pour the warm glaze of choice over cake and drizzle it down the sides- you will only have a couple minutes to work with it before it sets up.