Quick Butter Cake

Name: Quick Butter Cake (Pastel Rápido)
Yield: 1 cake; 8 to 10 servings
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 2¼ cups unbleached all-purpose flour; ½ teaspoon salt; 3 large eggs, at room temperature; 3 tablespoons dark rum, heated; 1 cup (2 sticks; ½ pound) unsalted butter, at room temperature; ¾ cup plus 1 tablespoon sugar; ¼ cup dark raisins

Pastel Rápido

Preparation info

1 cake;
8 to 10
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is another of the recipes that I learned at the Instituto Familiar y Social—a versatile, simple, delicious cake with a texture a little like that of pound cake. It needs no icing except (if you like) a simple confectioner’s sugar glaze.

Ingredients

3 tablespoons dark rum, heated
¼ cup dark raisins
1 cup</

Americas
Mexico
Dessert
Cake
Vegetarian
Summer

Method

Pour the hot rum over the raisins in a small bowl and let steep at least 15 minutes.

Meanwhile, preheat the oven to 350°F. Butter and flour a 10-inch Bundt pan, shaking off any excess flour.

Cream the butter by hand or with an electric mixer at medium speed in a large m