Ingredients
1 can (17 ounces) cream-style corn
1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 cup vegetable oil
1 tbsp baking powder
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts caramel frosting:
4 tbsp butter or margarine
1/2 cup packed brown sugar
1/4 cup milk
2 cup sifted confectioners' sugar (or mo, re)
Directions
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
Servings: 1 servings
Amazing Corn Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Corn; Dessert
The History of Recipes
Food historians have tracked the existence of recipes way back into the far past, in truth as far back into history as the Egyptians, and possibly even further. However, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few you will know such as basil, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that is popular today, but rather recipes for the types of meals prepared for the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices created a surge in recipe publications, many of which are now in private collections. Over the next few centuries, the upper-class families of Wesstern Europe tried to serve up the best banquets, and because of this cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cooking books are increasing in popularity due to higher levels of literacy, more free time and being a little richer. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Amazing Corn Cake recipe.
