This so-called dry cake is really a rich rum-and-raisin pound cake, a typical dessert in Costa Rica.
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
6 large eggs, separated
2 ½ cups all-purpose flour
4 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla extract
¾ cup fresh orange juice
½ cup dark rum
1 cup raisins soaked in warm water
- 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.