Fresh Corn Cake With Raspberries
75 mins (prep 15, cooking 60)
13 ingredients
10 servings
Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake. From the July 2002 Cooking Light Magazine.

Categories:  fruit , cakes , healthy , <-4-hours , vegetable , corn , raspberries , time-to-make , berries , dessert ,
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Serving Size (79.06 g)
Servings 10
Amount per Serving
Calories 288.51 Calories from Fat 67.23
% Daily Value *
Total Fat 7.47g 114.96%
Saturated Fat 4.6g 230.09%
Trans Fat 0.29g %
Cholesterol 19.08mg 63.6%
Sodium 395.25mg 164.69%
Total Carbohydrate 52.75g 175.82%
Dietary Fiber 0.76 g 30.27%
Sugars 31.15 g %
Protein 2.96g 59.28%
Vitamin A 222.32IU% Vitamin C 0.0mg%
Calcium 61.17mg% Iron 1.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh corn kernels, fresh lemon juice, large eggs, fresh raspberries