Corn Cake

Corn Cake

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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.


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

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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