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Amazing Corn Cake

Amazing Corn Cake

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LOIS JEAN ANDERSON

This is a moist spice cake with a 'secret' ingredient. They will never guess!

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Stir together flour, baking powder, baking soda, cinnamon, and salt.
  2. In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
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Reviews

Corinne
30
6/15/2005

This cake is spectacular. I made the following changes: I cut the oil down to 2/3 cup, used craisins instead of raisins, and left out the nuts. The cake came out moist in the middle with a thick, crunchy crust. It was mildly spicy and had no aftertaste (likely because I left out some of the oil). I have no doubt that i'll be making it again. Thank you!

Jackie Reilly
20
1/24/2007

I work at a soup kitchen every week and am always looking for interesting desserts. Since we have quite a stock of cream-style corn, I figured I would try this. It was a pretty big hit; I put brown sugar on the top to make it a little sweeter, and added extra walnuts. 2/3 c oil is plenty, no need for the full cup. Thank you!

D'Borah
19
4/7/2006

I made this cake yesterday and was very surprise on the results. Very moist, nice dense, heavy cake. I did the recipe exactly the way it is written. I don't understand what everyone is talking about an after taste? Great cake. I will make it again.