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)
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
Yields
1 Servings