Spice Snack Cake Recipe
- Prep Time: 10 Minutes
- Yield: 48 servings
- Recipe adapted to meet Smart Snack Standards by the Home Baking Association (www.homebaking.org)
Ingredients
- 4 cup (1 pound, 4.75 ounces) whole white wheat flour
- 3/4 cup (3 ounces) corn starch
- 1 tbsp tablespoon Durkee Baking Powder
- 3/4 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 tsp Durkee® Cinnamon, Ground
- 3/4 tsp Durkee® Ginger, Ground
- 1/4 tsp Durkee® Nutmeg, Ground
- 2 1/4 cup lowfat buttermilk
- 2 cup sugar
- 3/4 cup corn syrup, dark
- 1/2 cup butter, melted
- 4 eggs
- 1/4 cup corn oil
- 1 tbsp Durkee® Vanilla Extract, Pure
- 2 cup raisins*, optional
Drizzle Ingredients
- 1 cup powdered sugar
- 2 to 3 tbsp low fat milk
- 1 tsp Durkee® Vanilla Extract, Pure
Directions
- Preheat oven to 350°F.; convection oven to 325°F. Line one, half-sheet baking pan (13 x 18-inch) with parchment paper.
- Combine flour, corn starch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl until very well blended. (May prepare dry mix ahead.)
-
Whisk, or beat together, the buttermilk, sugar, corn syrup, melted butter, eggs, oil and vanilla extract in a large mixing bowl until smooth. Toss raisins (if using) with the flour mixture before adding the liquids. Bake an additional 5 minutes.
Tips
*If using raisins, cover with water and drain; let stand.
