Recipe by LOIS JEAN ANDERSON
"This is a moist spice cake with a 'secret' ingredient. They will never guess!"
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1 (14.75 ounce) can
packed brown sugar
2 1/4 cups
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!
If you're looking for a traditional cornbread flavor, this is not the cake for you. It's more of "another option" if you're bored of yellow cake or whatever. I didn't have oil so I substituted shortening. I detect a bit of an aftertaste as well (sort of somewhere between mayo/buttery something or other). The cake did turn out moist - however it took me 20 minutes longer to cook than the recipe directed. Could be 'cause I used a glass baking pan instead of Metal/Cast Iron. Overall I would probably give this recipe 3 1/2 stars but it only allows me three. It's a decent cake, but not incredibly good. I'd make it again if I was really really bored of all other recipe's, but otherwise, I'm on the search for something better.
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.
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.
made this cake a while back and was talking about it the other day..Telling someone how great this cake was; and about the " secret ingredient " . Well, my husband looked at me last night and said ever since you talked about that cake, my mouth has been watering for one!!! Thanks for the great recipe, I think my husbands wanting more, is proof enough it will be made for YEARS in this household!!!!!
As per other reviews, I reduced oil to 2/3 cup. I used 1 1/4 cup white flour and 1 cup wheat flour. For this recipe, I will ALWAYS use this exchange of wheat flour, because both flavor and texture are SO much better! White sugar & brown sugar 1/2 cup each. Baked in 10" tube pan about 45 minutes. Sprinkled powdered sugar on top, rather than ice it. I cut a slice, posting a photo to show how it looks. The only "after taste" is a good flavor -- and not too sweet, since I cut back sugar. Will add a bit more cinnamon next time. This does NOT taste like "corn bread!" I don't know how anyone could say that.
this tastes even better with whole wheat flour!
My 10-yr old son and I prepared this cake topped
with cream cheese frosting for a class project
on corn recipes. The whole class loved it. The
teacher had two slices and the rest of it got
spirited away to the teacher's lounge quicker
than you can say A+!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Corn Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 139
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