Orange-Laced Cornmeal Cakes

Orange-Laced Cornmeal Cakes
Servings: 6 Prep 15 mins Chill 25 mins


  • 1 pint strawberries (generous 2 cups)
  • 2 tablespoons plus 1/4 cup rum
  • 3 tablespoons sugar
  • Grated rind of 1 orange
  • 1/2 cup water
  • 1/4 cup corn syrup
  • 6 purchased cylinder-shaped corn muffins with flat tops (12-ounce package)*
  • 3/4 cup heavy cream

Make It

1. Rinse and trim strawberries. Chop into bite-size pieces. In a bowl, toss together strawberries, 2 tablespoons rum, 2 tablespoons sugar and 1/2 teaspoon zest. Let stand at room temperature until serving.

2. In 2-cup measuring cup, whisk water, remaining 1/4 cup rum, corn syrup and remaining zest. Arrange muffins in glass baking dish. Pour orange syrup over muffins. Cover with plastic wrap; refrigerate 10 minutes.

3. Remove dish with muffins from refrigerator and uncover. Invert muffins; re-wrap pan. Refrigerate another 10 to 15 minutes.

4. In medium-size bowl, beat heavy cream with remaining 1 tablespoon sugar until medium peaks form.

To serve:

5. Transfer muffins to plates. Spoon remaining syrup from dish over muffins. Top with berry mixture. Serve with whipped cream. Makes 6 servings.


  • If the muffins have rounded tops, trim the tops flat; save pieces for snacking.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 14, chol. (mg): 41, sat. fat (g): 7, carb. (g): 50, fiber (g): 3, pro. (g): 5, sodium (mg): 224, Percent Daily Values are based on a 2,000 calorie diet.