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

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, baking powder, baking soda, cinnamon, and salt.

    Advertisement
  • 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.

  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.

Nutrition Facts

282.8 calories; 3.7 g protein; 34.4 g carbohydrates; 31 mg cholesterol; 360 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2005
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! Read More
(30)

Most helpful critical review

Rating: 3 stars
12/08/2004
If you're looking for a traditional cornbread flavor this is not the cake for you. It's more of "another option" if you're bored of yellow cake or whatever. I didn't have oil so I substituted shortening. I detect a bit of an aftertaste as well (sort of somewhere between mayo/buttery something or other). The cake did turn out moist - however it took me 20 minutes longer to cook than the recipe directed. Could be 'cause I used a glass baking pan instead of Metal/Cast Iron. Overall I would probably give this recipe 3 1/2 stars but it only allows me three. It's a decent cake but not incredibly good. I'd make it again if I was really really bored of all other recipe's but otherwise I'm on the search for something better. Read More
(5)
26 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/15/2005
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! Read More
(30)
Rating: 5 stars
06/15/2005
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! Read More
(30)
Rating: 4 stars
01/24/2007
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! Read More
(21)
Advertisement
Rating: 5 stars
04/07/2006
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. Read More
(19)
Rating: 5 stars
05/27/2003
made this cake a while back and was talking about it the other day..Telling someone how great this cake was; and about the " secret ingredient ". Well my husband looked at me last night and said ever since you talked about that cake my mouth has been watering for one!!! Thanks for the great recipe I think my husbands wanting more is proof enough it will be made for YEARS in this household!!!!! Read More
(14)
Rating: 5 stars
07/09/2010
As per other reviews I reduced oil to 2/3 cup. I used 1 1/4 cup white flour and 1 cup wheat flour. For this recipe I will ALWAYS use this exchange of wheat flour because both flavor and texture are SO much better! White sugar & brown sugar 1/2 cup each. Baked in 10" tube pan about 45 minutes. Sprinkled powdered sugar on top rather than ice it. I cut a slice posting a photo to show how it looks. The only "after taste" is a good flavor -- and not too sweet since I cut back sugar. Will add a bit more cinnamon next time. This does NOT taste like "corn bread!" I don't know how anyone could say that. Read More
(13)
Advertisement
Rating: 5 stars
01/19/2004
this tastes even better with whole wheat flour! Read More
(12)
Rating: 5 stars
07/28/2003
My 10-yr old son and I prepared this cake topped with cream cheese frosting for a class project on corn recipes. The whole class loved it. The teacher had two slices and the rest of it got spirited away to the teacher's lounge quicker than you can say A! Read More
(11)
Rating: 4 stars
09/23/2005
I brought this to the office (picture taken in the office) and my colleagues said it is good. I put less sugar and it taste just fine. They love the texture. Didnt use veg-oil changed it to butter (cut in butter with flour mix until crumbly then poured egg mixture). I added vanilla essence to the egg mixture for extra flavor.:-) Read More
(9)
Rating: 5 stars
12/16/2010
I don't know about this after taste or cornbread - all I know is amongst peanut butter balls coffee bonbons and jelly filled doughnuts at my holiday party this cake got the best reviews! Cut the oil to 2/3 cup and used up the last of some dried cherries I had in place of raisins. No nuts please! A fantastic spice cake and the perfect partner for a cup of tea. Read More
(7)
Rating: 3 stars
12/08/2004
If you're looking for a traditional cornbread flavor this is not the cake for you. It's more of "another option" if you're bored of yellow cake or whatever. I didn't have oil so I substituted shortening. I detect a bit of an aftertaste as well (sort of somewhere between mayo/buttery something or other). The cake did turn out moist - however it took me 20 minutes longer to cook than the recipe directed. Could be 'cause I used a glass baking pan instead of Metal/Cast Iron. Overall I would probably give this recipe 3 1/2 stars but it only allows me three. It's a decent cake but not incredibly good. I'd make it again if I was really really bored of all other recipe's but otherwise I'm on the search for something better. Read More
(5)