Raisin Nut Cake (Torta de pasas y nueces)




Assemble these supplies:

  • 1 cup boiling water 
  • 1 cup raisins  
  • 1 1/2 teaspoons baking soda
  • 3 cups all-purpose flour 
  • 1 teaspoon salt 
  • 3 eggs 
  • 2 cups sugar 
  • 1 cup olive oil 
  • 2 teaspoons rum or rum extract  
  • 1 cup walnuts or pecans,
  • chopped 

Steps in preparation: 

  1. Pour boiling water over raisins. Let stand 5 minutes. 
  2. Stir in the baking soda. Sift the flour with the salt. 
  3. Beat the eggs with the sugar; then beat the olive oil and rum into the egg and sugar mixture.
  4.  Stir in the flour and fold in the nuts. 
  5. Pour into a greased and lightly floured Bundt pan or a tube pan.
  6. Bake in 3500 preheated oven for 1 hour. 
  7. Cool at least 15 minutes before removing to serving plate. 
  8. Loosen sides of pan with knife and invert to serve. 
  9. May be served warm or cold.





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