Walnut and Raisin Cake

    (26)
    50 min

    An incredibly moist and delicious cinnamon-spiced cake with a secret ingredient. The secret ingredient is creamed style corn - no one will ever know!


    30 people made this

    Ingredients
    Serves: 18 

    • 1 (418g) tin creamed style corn
    • 110g dark brown soft sugar
    • 150g caster sugar
    • 3 eggs
    • 250ml vegetable oil
    • 1 tablespoon baking powder
    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 75g raisins
    • 60g chopped walnuts

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Stir together flour, baking powder, bicarbonate of soda, cinnamon and salt.
    2. In a mixing bowl, combine corn and sugars. Beat in eggs and oil until well blended. Fold the flour mixture into the batter. Stir in raisins and nuts. Pour into a greased 20x30cm or similar sized tin.
    3. Bake at 180 C / Gas 4 for 30 to 35 minutes or until cake tests done. Cool.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (24)

    by
    30

    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!  -  15 Jun 2005  (Review from Allrecipes US | Canada)

    by
    21

    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!  -  24 Jan 2007  (Review from Allrecipes US | Canada)

    by
    19

    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.  -  07 Apr 2006  (Review from Allrecipes US | Canada)

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