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This so-called dry cake is really a rich rum-and-raisin pound cake, a typical dessert in Costa Rica.
- Preheat oven to 350F. Generously butter and dust with flour 10-inch nonstick Bundt pan, and set aside.
- Place butter in large mixing bowl, and beat until creamy. Slowly beat in sugar a little at a time. Add egg yolks one at a time, beating well after each addition and until mixture is creamy. Add flour, baking powder and salt alternately with vanilla, orange juice and rum. Drain raisins, and fold into batter.
- Beat egg whites until stiff in separate bowl. Fold into batter, and, when smooth, scoop into Bundt pan.
- Bake about 1 hour, or until top of cake is lightly browned and toothpick inserted in center comes out clean. Remove from oven, cool on rack for 5 minutes and invert cake onto rack to cool thoroughly.
- To serve, place cake on serving dish, sprinkle with confectioners’ sugar and complement cake, if desired, with sliced tropical fruits such as sliced mangos, bananas, pineapple and papayas.
- Serving Size Serves 8
- Calories 600
- Carbohydrate Content 73 g
- Cholesterol Content 220 mg
- Fat Content 27 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 15 g
- Sodium Content 370 mg
- Sugar Content 41 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g