ELVER E. LAGAMON
Take a tropical experience with the best tropical fruits the Philippines has to offer. Every bite of this flavorsome, moist and chunky California Raisin loaf transports you to the wonders of a tropical land. An easy to bake recipe but surely, a remarkable treat for everyone.
200gCalifornia Raisins and Mixed FruitBakers % - 80.0
175gBread FlourBakers % - 70.0
75gCake FlourBakers % - 30.0
5gBaking SodaBakers % - 2.0
3gCinnamon PowderBakers % - 1.0
300gSugar, dark brownBakers % - 120.0
5gSalt, iodizedBakers % - 2.0
200gWalnut, choppedBakers % - 80.0
200gBananas, mashedBakers % - 80.0
200gCarrots, gratedBakers % - 80.0
200gPineapples, crushedBakers % - 80.0
120gCorn OilBakers % - 48.0
50gWhole EggsBakers % - 20.0
25gEvaporated MilkBakers % - 10.0
TOPPINGS
110gCalifornia Raisins and Mixed Fruits
California Raisin and Mixed Fruit Soaker
1
In a bowl, mix together California Raisins, dried bananas, dried mangoes and dried pineapples in warm water.
2
Cover and let it soak for 30 minutes.
3
Divide the soaked California Raisins and mixed fruits according to the portions needed for the cake batter and toppings. Set aside.
Batter
4
Preheat the oven to 180 ̊C. Grease three (3) 7 x 3 x 2-1/2-inch loaf pan then line with greased parchment paper.
5
In a mixing bowl, sift together bread flour, cake flour, baking soda, and cinnamon powder. Set aside.
6
In another bowl, mix together brown sugar, salt, walnuts, mashed bananas, grated
carrots, crushed pineapples, California Raisins and mixed fruits for cake batter, corn oil,
whole eggs, and evaporated milk.
7
Combine both mixtures until well blended.
8
Pour the batter into the prepared pan and spread evenly using a small offset spatula.
9
Sprinkle the California Raisins and mixed fruits for toppings to complete the tropical California Raisin loaf.
10
Bake until the cake is deep golden and a tester comes out clean, about 45 minutes.
11
Remove from loaf pan and set onto a wire rack to cool completely before serving.
200gCalifornia Raisins and Mixed FruitBakers % - 80.0
175gBread FlourBakers % - 70.0
75gCake FlourBakers % - 30.0
5gBaking SodaBakers % - 2.0
3gCinnamon PowderBakers % - 1.0
300gSugar, dark brownBakers % - 120.0
5gSalt, iodizedBakers % - 2.0
200gWalnut, choppedBakers % - 80.0
200gBananas, mashedBakers % - 80.0
200gCarrots, gratedBakers % - 80.0
200gPineapples, crushedBakers % - 80.0
120gCorn OilBakers % - 48.0
50gWhole EggsBakers % - 20.0
25gEvaporated MilkBakers % - 10.0
TOPPINGS
110gCalifornia Raisins and Mixed Fruits
Directions
California Raisin and Mixed Fruit Soaker
1
In a bowl, mix together California Raisins, dried bananas, dried mangoes and dried pineapples in warm water.
2
Cover and let it soak for 30 minutes.
3
Divide the soaked California Raisins and mixed fruits according to the portions needed for the cake batter and toppings. Set aside.
Batter
4
Preheat the oven to 180 ̊C. Grease three (3) 7 x 3 x 2-1/2-inch loaf pan then line with greased parchment paper.
5
In a mixing bowl, sift together bread flour, cake flour, baking soda, and cinnamon powder. Set aside.
6
In another bowl, mix together brown sugar, salt, walnuts, mashed bananas, grated
carrots, crushed pineapples, California Raisins and mixed fruits for cake batter, corn oil,
whole eggs, and evaporated milk.
7
Combine both mixtures until well blended.
8
Pour the batter into the prepared pan and spread evenly using a small offset spatula.
9
Sprinkle the California Raisins and mixed fruits for toppings to complete the tropical California Raisin loaf.
10
Bake until the cake is deep golden and a tester comes out clean, about 45 minutes.
11
Remove from loaf pan and set onto a wire rack to cool completely before serving.
