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Picture by:
mkecupcakequeen
‹Swipe
Sweet Corn Cake
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0
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4saves
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45min
Ingredients
Serves : 24
- 1 (400g) tin creamed corn
- 3/4 cup (185g) white sugar
- 1/2 cup (90g) dark brown sugar
- 3 eggs
- 1 cup (250ml) vegetable oil
- 1 tablespoon baking powder
- 2 1/4 cups (280g) flour
- 1 teaspoon bicarb soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup sultanas
- Icing
- 4 tablespoons unsalted butter
- 1/2 cup (90g) dark brown sugar
- 1/4 cup (60ml) thickened cream
- 2 1/2 cups (400g) icing sugar
Directions
Preparation:15min › Cook:30min › Ready in:45min
- Preheat oven to 180 degrees C. Grease and flour one 22x32 cake tin.
- Combine the creamed corn with the white sugar and brown sugar. Stir in the eggs and the oil.
- Combine the baking powder, flour, bicarb soda, salt and ground cinnamon. Add the nuts and sultanas.
- Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared cake tin.
- Bake at 180 degrees C for 30 to 35 minutes. Let cake cool completely then ice.
- Icing: Bring the butter and brown sugar to a boil. Remove from the heat.
- Add the cream and the icing sugar then mix until of icing consistency. Add more icing sugar if necessary. Use to cover the cooled cake.
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