Strawberry Pan Cake

1 stick butter or margarine (1/2 c.)
1 c. sugar
1/2 c. maple syrup
4 eggs, beaten
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. fine cornmeal
2 tsp. baking powder
1/2 tsp. ground allspice
2 c. fresh or frozen strawberries, sliced, in juice
powdered sugar to sift over finished cake (optional)

Preheat oven to 350 degrees F. Cream together butter, sugar, and maple syrup. Beat in the eggs until light and fluffy. Add the extract, then gradually stir in flour, cornmeal, baking powder, and allspice. Turn batter into a lightly greased or oiled oblong 13x9" cake pan. Spoon the sliced strawberries into the batter at regular intervals, evenly in 14-16 spots. Bake 45 minutes or until light golden and test knife comes out clean. Cool slightly on wire rack. Cut into 14 to 16 servings. Put on serving plates, dust with powdered sugar and serve with vanilla or strawberry ice cream. Serves 14 to 16.

Foods Native to the Americas: Maple syrup, vanilla, corn, allspice, strawberries