Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | (17 ounces) cream-style corn |
| ½ cup | Packed brown sugar |
| ¾ cup | Sugar |
| 3 | Eggs |
| 1 cup | Vegetable oil |
| 1 tablespoon | Baking powder |
| 2¼ cup | All-purpose flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| ½ cup | Raisins |
| ½ cup | Chopped nuts CARAMEL FROSTING: |
| 4 tablespoons | Butter or margarine |
| ½ cup | Packed brown sugar |
| ¼ cup | Milk |
| 2 cups | 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