Friday, 19 October 2012

Sweet Mexican Corn Cake


Original recipe makes 1 10x15 inch cake

  1. 2 cups all-purpose flour
  2. 1 cup white sugar
  3. 1 teaspoon baking powder
  4. 8 eggs
  5. 1 teaspoon ground cinnamon
  6. 1 (14 ounce) can sweetened condensed milk
  7. 1 teaspoon salt
  8. 1 (12 fluid ounce) canevaporated milk
  9. 1 1/4 cups unsalted butter, softened
  10. 4 cups fresh corn kernels


1. Preheat an range to 350 levels F (175 levels C). Oil and flour a 10x15-inch cooking pan. Look the flour, cooking dust, nutmeg, and sodium together into a dish. Set aside.

2. Beat the butter and sugar together with an electric combining machine in a large dish until light and comfortable. Combination the egg into the combination one at a time. Mix the compacted dairy and disappeared dairy into the combination. Add the flour combination and mix until just integrated. Times the maize popcorn kernels into the mixture, combining just enough to equally merge. Add the mixture into prepared pan.

3. Bake in the preheated range until a toothpick placed into the center comes out clean, about 40 moments. Awesome in the dishes for 10 moments before eliminating to chill completely on a cable carrier.


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