Tropical California Raisin Loaf

AuthorCalifornia Raisins
Rating

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.

Tropical California Raisin Loaf
Yields1 Serving
Makes 3 loaves
CALIFORNIA RAISIN AND MIXED FRUIT SOAKER
 175 g California Raisins, chopped
 45 g Dried Bananas, chopped
 45 g Dried Mangoes, chopped
 45 g Dried Pineapple, chopped
 930 g Water, warm
BATTER
 200 g California Raisins and Mixed FruitBakers % - 80.0
 175 g Bread FlourBakers % - 70.0
 75 g Cake FlourBakers % - 30.0
 5 g Baking SodaBakers % - 2.0
 3 g Cinnamon PowderBakers % - 1.0
 300 g Sugar, dark brownBakers % - 120.0
 5 g Salt, iodizedBakers % - 2.0
 200 g Walnut, choppedBakers % - 80.0
 200 g Bananas, mashedBakers % - 80.0
 200 g Carrots, gratedBakers % - 80.0
 200 g Pineapples, crushedBakers % - 80.0
 120 g Corn OilBakers % - 48.0
 50 g Whole EggsBakers % - 20.0
 25 g Evaporated MilkBakers % - 10.0
TOPPINGS
 110 g California 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.

CategoryCooking Method

Ingredients

Makes 3 loaves
CALIFORNIA RAISIN AND MIXED FRUIT SOAKER
 175 g California Raisins, chopped
 45 g Dried Bananas, chopped
 45 g Dried Mangoes, chopped
 45 g Dried Pineapple, chopped
 930 g Water, warm
BATTER
 200 g California Raisins and Mixed FruitBakers % - 80.0
 175 g Bread FlourBakers % - 70.0
 75 g Cake FlourBakers % - 30.0
 5 g Baking SodaBakers % - 2.0
 3 g Cinnamon PowderBakers % - 1.0
 300 g Sugar, dark brownBakers % - 120.0
 5 g Salt, iodizedBakers % - 2.0
 200 g Walnut, choppedBakers % - 80.0
 200 g Bananas, mashedBakers % - 80.0
 200 g Carrots, gratedBakers % - 80.0
 200 g Pineapples, crushedBakers % - 80.0
 120 g Corn OilBakers % - 48.0
 50 g Whole EggsBakers % - 20.0
 25 g Evaporated MilkBakers % - 10.0
TOPPINGS
 110 g California 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