I really love the taste of cornmeal and berries together. This is almost like a really sweet cornbread with raspberries. I used local McEwan and Sons polenta in the mix and I can't wait to use the rest of the bag for other applications. I used super mini loaf pans, so got about 13 cakes out of the recipe. I think that the glaze is a must if you want it to be dessert status.
This flavor combo reminded me of Jeni's Sweet Corn and Raspberry Ice Cream. It's definitely worth making if you like these cakes.