A-Maze-Ing Cake
A moist and flavorful corn cake with hints of cinnamon, raisins, and pecans, perfect for a casual dessert or tea time treat. Its sweet corn base offers a unique texture and taste that appeals to both kids and adults, making it an ideal choice for family gatherings or afternoon indulgence.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix the corn, brown sugar, and white sugar.
- Beat in the eggs, one at a time.
- Add the oil and beat until well mixed.
- Stir in the raisins and chopped pecans.
- Combine the dry ingredients: flour, cinnamon, soda, baking powder, and salt.
- Add the dry mixture to the wet ingredients and stir until well blended.
- Pour the batter into a greased tube pan.
- Bake for 45 minutes or until tests done.
Tips & Substitutions
For a moister cake, consider adding a mashed banana or a cup of applesauce to the batter. If you don't have pecans, walnuts or almonds work well as substitutes. You can also reduce the sugar slightly if you prefer a less sweet cake. Make sure to mix the batter gently to avoid overworking the flour, which could lead to a dense texture. This recipe is a great way to use up leftover sweet corn.
Serving Suggestions
Serve this A-Maze-Ing Cake as a delightful dessert on its own or topped with a scoop of vanilla ice cream for a special treat. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside a fresh fruit salad or some whipped cream for added flavor. This cake can also be enjoyed as a sweet breakfast option with a drizzle of honey.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. If you want to freeze it, slice the cake and place it in a freezer-safe bag or container. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of A-Maze-Ing Cake contains roughly 907 calories, with 7g protein, 54g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (48% of the Daily Value), and a good source of calcium and protein. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn. Just make sure to cook and cool the corn kernels before adding them to the batter. About 2 cups of fresh corn should provide the same moisture and sweetness as a 17 oz. can.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries or chopped dates for a different flavor. Both options will add a nice sweetness and texture to the cake.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for best results. The cake should still turn out moist and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).