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.
In a bowl, mix together California Raisins, dried bananas, dried mangoes and dried pineapples in warm water.
Cover and let it soak for 30 minutes.
Divide the soaked California Raisins and mixed fruits according to the portions needed for the cake batter and toppings. Set aside.
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.
In a mixing bowl, sift together bread flour, cake flour, baking soda, and cinnamon powder. Set aside.
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.
Combine both mixtures until well blended.
Pour the batter into the prepared pan and spread evenly using a small offset spatula.
Sprinkle the California Raisins and mixed fruits for toppings to complete the tropical California Raisin loaf.
Bake until the cake is deep golden and a tester comes out clean, about 45 minutes.
Remove from loaf pan and set onto a wire rack to cool completely before serving.