Raisin Icing

Betún de Pasas

Preparation info
  • About

    2½ cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Most people will not be able to obtain cajeta, but Pastel de Nuez also goes well with this variant of a seven-minute icing—actually very close to a favorite Maida Heatter recipe—that I learned on the ranch.


  • ½ cup dark raisins
  • ½ cup dark rum, heated
  • 2 large egg white


In a small bowl, cover the raisins with the hot rum and let stand until plumped, about 20 minutes. Drain the raisins of any remaining rum and pour into a food processor fitted with the steel blade and process until finely chopped. Set aside.

Combine the egg whites, sugar, water, lemon juice, and salt in the top of a double boiler over hot water. Set the double boiler over medium heat an