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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The addition of cream-style corn makes every bite of this cake moist and tasty. Sweet caramel icing is the crowning touch. Ingredients:
1 can (17 ounces) cream-style corn |
1/2 cup packed brown sugar |
3/4 cup sugar |
3 eggs |
1 cup canola oil |
1 tablespoon baking powder |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 cup raisins |
1/2 cup chopped nuts |
caramel frosting: |
1/4 cup butter, cubed |
1/2 cup packed brown sugar |
1/4 cup milk |
2 to 3 cups sifted confectioners' sugar |
Directions:
1. In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
3. For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake. Yield: 12-15 servings.
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