Corn Cake

    (26)
    1 hour 25 minutes

    This cake has a moist centre and a thick crunchy crust. For some variety sprinkle the cake with icing sugar before serving or try replacing the walnuts with pecans.


    26 people made this

    Ingredients
    Serves: 18 

    • 1 (400g) tin cream-style corn
    • 1/2 cup (100g) brown sugar
    • 3/4 cup (150g) white sugar
    • 3 eggs
    • 1 cup (230ml) vegetable oil
    • 2 1/4 cups (280g) plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1/2 cup sultanas
    • 1/2 cup chopped walnuts

    Directions
    Preparation:20min  ›  Cook:35min  ›  Extra time:30min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease a 30x20x3cm rectangular baking tin.
    2. In a large mixing bowl combine corn and sugars then beat in eggs and oil until well blended.
    3. Into the batter sift the flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix well. Stir in sultanas and walnuts then pour into cake tin.
    4. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely.

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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (24)

    by
    30

    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!  -  15 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    21

    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!  -  24 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    19

    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.  -  07 Apr 2006  (Review from Allrecipes USA and Canada)

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