Spice Snack Cake

Makes 48 servings

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

Bake Time

25 to 30 minutes

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 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

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)