Serves 6 - 8 Prep time ~10 mins Baking time ~40 mins
I've been eating this cake for as long as I can remember. My mom's cousin came to visit LA from Ecuador when she was in middle school in the mid 70's and showed her how to make this recipe for a family gathering. Ever since then, it's been a family favorite for birthday celebrations or to accompany some coffee when we had guests over. Its super simple to make, not too sweet & has a unique favor thanks to our "secret" ingredient, orange juice.
1/2 lb of salted Butter (soft)
2/3 cups of Orange Juice
2 cups of all purpose Flour
3 teaspoons of Baking Powder
1 cup of sugar (white or brown)
1 tablespoon of Ecuadorian Vanilla
Raisins and chopped Walnuts (optional)
In a mixing bowl, mix the butter and sugar together by hand or with a mixer.
Once the mixture is creamy, add in one egg at a time and mix in with the butter and sugar.
Then, add in the baking powder + the flour + orange juice. The best way to add them is by adding the baking powder first, then alternating with a little flour, then a little orange juice & slowly mix it all into a batter.
Once the batter is formed, add in a teaspoon of vanilla, a handful of raisins and walnuts, and gently mix in until they're evenly distributed in the batter.
In a buttered + floured round mold or a bundt pan, add in the batter and bake at 350F for 35-40 mins.
Once the cake is fully baked and cooled, add a generous portion of powdered sugar on top.
Note: The baking time with vary depending on the size of the cake mold. You can use a toothpick to check if the cake is ready.