I love this recipe. I put a little bit milk though. Love the cinnamon flavor.

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!

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.

I brought this to the office (picture taken in the office) and my colleagues said it is good. I put less sugar and it taste just fine. They love the texture. Didnt use veg-oil, changed it to butter (cut in butter with flour, mix until crumbly, then poured egg mixture). I added vanilla essence to the egg mixture for extra flavor. :-)

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!

add a little touch of spice

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.

It was very good and the best way to get rid of the can of cream corn soups you have in your pantry.

this tastes even better with whole wheat flour!

I was looking for a BASIC recipe that I could put corn in and found this so I left out 3 ingredients -- cinnamon, raisins and walnuts (due to allergies) -- and still came out great. I did add 1/2 cup of cooked corn I had on hand. There is a slight after taste (hence 4 stars) -- I think it must be canned cream corn or the oil? As suggested by a reviewer, I also put cream cheese frosting. I think I'll try a basic buttercream frosting next time. This cake is something different and a welcome addition to my recipe box.

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+!

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!!!!!

I'm not crazy about raisins in a cake so I didn't use them. Thought the cake was alright. I put coconut in to disguise the corn, in case I got asked, but my husband saw the recipe, so he knew what was in it. The cake was good, not great. I ended up putting a cinnamon coffee frosting on it to give it some flavor.

we go to a family reunion each year.everybody seem to really like this.

It's something new and different. The taste is unusual and not sweet at all and my kids loved it. But there is an after taste like mayonaise?

This was great. Easy to make. Light and moist. Everyone at work loved it and asked for a copy of the recipe. The secret ingredient was a huge success.

This is the best cake. I scaled it big enough to serve 118 people at the retirement home where I work they loved and the guests were trying to get ahold of me for the recipe. Super good