Sweet Corn and Walnut Cake

A tin of creamed corn is the foundation in this great corn cake that I make, I know corn is not a traditional cake ingredient but try it before you knock it.

Kevin Ryan

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 

  1. Preheat oven to 180 degrees C. Grease and flour one 22x32 cake tin.
  2. Combine the creamed corn with the white sugar and brown sugar. Stir in the eggs and the oil.
  3. Combine the baking powder, flour, bicarb soda, salt and ground cinnamon. Add the nuts and sultanas.
  4. Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared cake tin.
  5. Bake at 180 degrees C for 30 to 35 minutes. Let cake cool completely then ice.
  6. Icing: Bring the butter and brown sugar to a boil. Remove from the heat.
  7. 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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