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My review
Amazing Corn Cake
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LOIS JEAN ANDERSON
"This is a moist spice cake with a 'secret' ingredient. They will never guess!"
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Ingredients
50 m servings 283Original recipe yields 18 servings (1 - 9 x 13 inch pan)
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- US
- Metric
Directions
{{model.addEditText}} Print- Stir together flour, baking powder, baking soda, cinnamon, and salt.
- 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.
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Reviews
Read all reviews 2426 Ratings
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Most helpful positive review
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 thi...
Most helpful critical review
12/8/2004
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...
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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 thi...
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 br...
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 a...
1/22/2002
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 sa...
5/8/2010
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 tex...
11/15/2001
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...
9/22/2005
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 but...
12/11/2010
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 t...