Spice Snack Cake

Ingredients

• 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 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

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.

* 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)