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raisin cake from paraguay

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

Found at World Hearth Circle of International Cooking; adapted from Hot & Spicy Latin Dishes.

yield 8 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For raisin cake from paraguay

  • 3/4 c
    sugar
  • 1/2 c
    water
  • 1 Tbsp
    cornstarch
  • 1 c
    seedless raisins
  • 1/2 c
    pecans, chopped
  • 1 stick
    unsalted butter
  • 1/2 c
    dark brown sugar
  • 1
    eggs
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    cream of tartar
  • 1 1/2 tsp
    baking soda
  • 1/2 c
    milk
  • 1 tsp
    pure vanilla extract

How To Make raisin cake from paraguay

  • 1
    Preheat oven to 350 degrees.
  • 2
    Combine half cup of sugar with water and cornstarch in a saucepan. Mix well, cook over low heat until mixture thickens about 5 minutes. Remove from heat. Add raisins and pecans and set aside.
  • 3
    Beat the butter until soft. Add remaining sugar and brown sugar. Beat until smooth. Add eggs and beat well.
  • 4
    Sift together flour, cream of tartar and baking soda. Add to butter mixture, along with milk and vanilla. Beat well until smooth and batter forms.
  • 5
    Spoon half of the batter into a greased 8 inch square pan. Spread raisin/pecan mixture over batter. Cover with remaining half of batter.
  • 6
    Bake for 40 minutes or until cake tester comes out clean.
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