costa rican raisin cake |
1 tablespoon cornstarch |
1/2 cup freshly brewed coffee |
3/4 cup granulated sugar, divided |
1 cup seedless raisins |
1/2 cup chopped nuts |
1/2 cup butter |
1/2 cup dark brown sugar |
2 eggs, beaten |
2 cup flour |
1 1/2 teaspoons cream of tartar |
1 1/2 teaspoons baking soda |
1/2 cup milk |
1 teaspoon vanilla extract |
mix cornstarch and coffee in saucepan until smooth. add 1/2 cup sugar and cook over low heat, stirring constantly until thickened. add raisins and nuts and set aside while preparing batter. |
beat butter until soft and fluffy. add brown sugar and remaining white sugar and continue beating until thick and light in color. |
add cream of tartar and baking soda together and add alternately with milk. |
add vanilla and mix well. pour 1/2 the batter into a buttered 8-inch square pan. spread with raisin mixture and cover with remaining batter. |
bake in preheated 350 degree f oven for 40 minutes or until knife comes out clean. cool and turn out of pan and cut into nine squares. |
serves 9. |
