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.
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)
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)
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)