To make sweet Mexican cake using the AllRecipes.com recipe, begin by heating an oven to 350 degrees Fahrenheit and greasing and flouring a 10-inch by 15-inch baking pan.
In a bowl, sift together 2 cups all-purpose flour and 1 teaspoon each baking powder, salt and ground cinnamon. Set the dry ingredient mixture to the side. In a large bowl, use an electric mixer to beat together 1 1/4 cups softened unsalted butter and 1 cup white sugar. Beat until the mixture is fluffy and light. One at a time, beat in 8 eggs, and then stir in 1 14-ounce can of sweetened condensed milk and 1 12-ounce can of evaporated milk until incorporated into the mixture. Fold in 4 cups of fresh corn kernels. Mix the corn in until combined evenly.
Pour the mixture into the prepared pan. Bake for about 40 minutes, testing for doneness by inserting a toothpick into the center of the cake. When the toothpick comes out clean, remove the cake from the oven. Cool the cake in its pan for 10 minutes after removing, and then move it to a wire rack to finish cooling.Learn more about Vegetables