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Ecuadorian Pound Cake w/ raisins & walnuts

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)

3 eggs

1 tablespoon of Ecuadorian Vanilla

Powdered Sugar

Raisins and chopped Walnuts (optional)


  1. In a mixing bowl, mix the butter and sugar together by hand or with a mixer.

  2. Once the mixture is creamy, add in one egg at a time and mix in with the butter and sugar.

  3. 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.

  4. 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.

  5. In a buttered + floured round mold or a bundt pan, add in the batter and bake at 350F for 35-40 mins.

  6. 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.


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