| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | Cakes, Grains | 1 | Servings | |
INGREDIENTS
| 1 | cn | (17 ounces) cream-style corn |
| 1/2 | c | Packed brown sugar |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 1 | c | Vegetable oil |
| 1 | tb | Baking powder |
| 2 1/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Raisins |
| 1/2 | c | Chopped nuts CARAMEL FROSTING: |
| 4 | tb | Butter or margarine |
| 1/2 | c | Packed brown sugar |
| 1/4 | c | Milk |
| 2 | c | Sifted confectioners' sugar (or more) |
INSTRUCTIONS
In a mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into a greased 1 3-in. x 9-in. x 2-in. baking pan. Bake at 350! for 30-35 minutes or until cake tests done. Cool thoroughly. For frosting, bring butter and brown sugar to a boil over medium heat. Remove from the heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake. Yield: 12-15 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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