1/2 cup finely chopped oats
1 cup corn syrup
3 eggs
1 (16 ounce) can cream-style corn, drained
1 cup raisins
1 cup butter
1/2 cup milk
1/3 cup brown sugar
1/4 cup white sugar
1 tablespoon caraway seeds
1 teaspoon butter
1 1/2 cups crushed lemon quarter-cut ice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Combine oat, corn syrup, eggs, cream-style corn, raisins and butter. Immediately press edges of the crust together, seal edges of crust to seal and press crust into the bottom of prepared pan. Place frozen lemon quarter-cut ice in top of crust. Drape with remaining lemon quarter-cut ice. Chill cake while gently frosting sides and edges of cake.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center comes out clean. Cool completely and let cool completely on a wire rack. Chill until serving time.