Clarion County Recipe of the Day: Corn Cake with Caramel Frosting

J.C. Taggart

J.C. Taggart

Published November 11, 2014 5:01 am
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Corn Cake with Caramel Frosting — Moist & Tasty!

Corn Cake with Caramel Frosting

Ingredients

1 — 17 oz. can cream-style corn
1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 cup canola oil
1 tablespoon baking powder
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Caramel Frosting:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup milk
2 to 3 cups sifted confectioners’ sugar

Directions

~Preheat oven at 350°.

~In a large 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 13×9″ baking pan. Bake for 30-35 minutes (or until a toothpick inserted near the middle comes out clean). Cool.

~For frosting: Bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until frosting is desired consistency. Frost cooled cake.

~Makes 15 servings.

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