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Spice Snack Cake

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  • Yield: 16 servings
  • Prep Time:  10 minutes
  • Bake Time: 25 to 30 minutes


  • 1 cup whole white wheat flour
  • 1/4 cup corn starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/4 cup Karo® Dark Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins* optional
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons lowfat milk
  • 1/2 teaspoon pure vanilla extract


  • Preheat oven to 350°F.
  • 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 (

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