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South American   -   Raisin Cake (Paraguay)   adapted from hot & spicy latin dishes

  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 1 Tablespoon Cornstarch
  • 1 Cup Seedless Raisins
  • 1/2 Cup Pecans -- chopped
  • 1/2 Cup Butter
  • 1/2 Cup Dark Brown Sugar
  • 2 Medium Eggs -- beaten
  • 2 Cups Flour
  • 1 1/2 Teaspoons Cream Of Tartar
  • 1 1/2 Teaspoons Baking Soda
  • 1/2 Cup Milk
  • 1 Teaspoon Vanilla
Directions preheat oven to 350 degrees. 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. beat the butter until soft. add remaining sugar and brown sugar. beat until smooth. add eggs and beat well. sift together flour, cream of tarter and baking soda. add to butter mixture, along with milk and vanilla. beat well until smooth and batter forms. spoon half of the batter into a greased 8 inch square pan. spread raisin pecan mixture over batter. cover with remaining half of batter. bake for 40 minutes or until cake tester comes out clean.
Serves 8
Time to Make 0:00

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