raisin cake from paraguay

Name: Raisin Cake from Paraguay
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: Latin American
Ingredients: 3/4 cup(s) sugar; 1/2 cup(s) water; 1 tablespoon(s) cornstarch; 1 cup(s) seedless raisins; 1/2 cup(s) pecans, chopped; 1 stick(s) unsalted butter; 1/2 cup(s) dark brown sugar; 1 - eggs; 2 cup(s) all purpose flour; 1 1/2 teaspoon(s) cream of tartar; 1 1/2 teaspoon(s) baking soda; 1/2 cup(s) milk; 1 teaspoon(s) pure vanilla extract

21 Pinches

Beth Renzetti

Updated on Aug 11, 2014

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

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prep time 10 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

3/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1 cup seedless raisins
1/2 cup pecans, chopped
1 stick unsalted butter
1/2 cup dark brown sugar
1 - eggs
2 cups all purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/2 cup milk
1 teaspoon pure vanilla extract

How To Make raisin cake from paraguay

Step 1

Preheat oven to 350 degrees.

Step 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.
Step 3

Beat the butter until soft. Add remaining sugar and brown sugar. Beat until smooth. Add eggs and beat well.
Step 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.
Step 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.
Step 6

Bake for 40 minutes or until cake tester comes out clean.
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