Sweet Corn Cake
By :Julio Cesar Ayca
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Rating: 0
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Browse Category Desserts, Snacks
Duration 70 Minutes
Cooking Technique Baking
Home Category Desserts, Snacks
Servings
8 Servings
Ingredients
  • 1 ½ lb (650 g) corn off the cob (3 pieces)
  • ½ cup (135 ml) evaporated milk
  • 1 ¼ cup (250 ml) vegetable oil
  • 1 ½ cups (300 g) light brown sugar
  • 5 eggs
  • 1 ¾ cups (230 g) all-purpose flour
  • 1 ½ tsp baking powder
  • cup (100 g) raisins black or golden
Browse Category Desserts, Snacks
Duration 70 Minutes
Cooking Technique Baking
Home Category Desserts, Snacks
Servings
8 Servings
Ingredients
  • 1 ½ lb (650 g) corn off the cob (3 pieces)
  • ½ cup (135 ml) evaporated milk
  • 1 ¼ cup (250 ml) vegetable oil
  • 1 ½ cups (300 g) light brown sugar
  • 5 eggs
  • 1 ¾ cups (230 g) all-purpose flour
  • 1 ½ tsp baking powder
  • cup (100 g) raisins black or golden
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Blend the corn, milk, oil, and sugar. Set aside.
  2. Lightly beat the eggs, incorporate the blended mixture little by little, and mix well.
  3. Add the sifted flour and baking powder and mix until all the ingredients are combined.
  4. Pour mixture into two 8 x 5 in (20 x 5 cm) pans. Add raisins on top (line the pan with parchment paper or grease beforehand). (If you only have one pan, make half the recipe or make in two batches.)
  5. On the Instant Vortex control panel, press Bake and then set time to 55 Minutes and temperature to 350˚F (180˚C).
  6. Once Add Food appears on the display, place pans inside.
  7. After the first 5 Minutes, lower the temperature to 230˚F (110˚C) and continue baking. Test with a toothpick if baked through (when the toothpick comes out clean, your bread is done).
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