Sweet Corn Cake

    3 hours

    A deliciously different type of cake. This one is made with creamed style corn. It's flavoured with cinnamon, nuts, raisins and topped with a caramel-style icing. You can also use this recipe to make cupcakes.

    5 people made this

    Makes: 1 20x30cm cake

    • 420g tinned 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
    • 60g chopped walnuts
    • 75g raisins
    • 60g unsalted butter
    • 110g dark brown soft sugar
    • 4 tablespoons double cream
    • 315g icing sugar

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm baking tin.
    2. Combine the creamed corn, caster sugar and 110g dark brown soft sugar together. Stir in the eggs and the oil.
    3. Combine the baking powder, flour, bicarbonate of soda, salt and ground cinnamon. Add the nuts and raisins.
    4. Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared tin.
    5. Bake at 180 C / Gas 4 for 30 to 35 minutes. Let cake cool.
    6. Meanwhile, make the icing. Bring the butter and 110g dark dark brown soft sugar to the boil. Remove from the heat. Add the double cream and the icing sugar. Mix until of icing consistency. Add more icing sugar if necessary. Use to spread over the cooled cake

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Had some sweet corn in the freezer which needed using so blitzed it in the food processor instead of using canned. Also substituted plain yoghurt for the cream in the icing. Served it as muffins for a coffee morning and proved very popular, a new favourite in our house.  -  19 Jul 2017


    Awesome. I didnt use any of the spices...just the base recipe. It was wonderful, moist, delish.  -  14 Mar 2008  (Review from Allrecipes US | Canada)


    A very odd cake, but tasty enough. This one gets 4 stars from me because I just didn't care for the bits of corn that got stuck in my teeth. I did substitute butter for the oil and skipped the raisins and nuts. I made this for a corn festival, but probably won't make it again. The icing, however, is wonderful and I will use that part of the recipe again!  -  10 Mar 2009  (Review from Allrecipes US | Canada)