Spice Snack Cake

Makes 48 servings

This tasty snack cake meets Smart Snack Standards for Child Nutrition.

Bake Time
25 to 30 minutes
4 cups (1 pound, 4.75 ounces) whole white wheat flour
3/4 cup (3 ounces) Argo® Corn Starch
1 tablespoon Argo® Baking Powder
3/4 teaspoon baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/4 cups lowfat buttermilk
2 cups sugar
3/4 cup Karo® Dark Corn Syrup
1/2 cup butter, melted
4 eggs
1/4 cup Mazola® Corn Oil
1 tablespoon pure vanilla extract
2 cups raisins*, optional

Drizzle Ingredients
1 cup powdered sugar
2 to 3 tablespoons low fat milk
1 teaspoon pure vanilla extract

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.


* If using raisins, cover with water and drain; let stand.


Recipe adapted to meet Smart Snack Standards by the Home Baking Association (www.homebaking.org)