Ingredients
1 cup milk
1/2 cup cornmeal
6 eggs
2 cup granulated sugar
1 tsp. vanilla
1/2 cup finely chopped nuts
1-1/2 cup sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 can (1 lb. 5 oz.) cherry pie filling
2 tbsp. cranberry juice
1 cup whipping cream, chilled
1/4 cup powdered sugar
1/4 tsp. vanilla

Directions
Scald the milk then add the cornmeal gradually while stirring. Set aside.

Beat the eggs until they are thick and lemon colored. Gradually add the sugar and beat until light and fluffy. Add the vanilla and stir in the chopped nuts. Sift the dry ingredients together and stir into the creamed mixture. Gradually stir in the cornmeal-milk mixture. Pour the batter into an ungreased tube pan.

Bake at 350 degrees for 60 to 65 minutes. Invert the cake and allow to cool.

Split the cake and spread the lower layer with half of the cherry filling. Top with the other half of the cake. Frost the sides and 1 inch of the top with the whipped cream frosting (whip together the whipping cream, powdered sugar and vanilla until stiff peaks form), also frost the center of the opening. Fill in the rest of the uncovered layer middle with the remaining cherry filling. Serves 16.