Raisin Icing (Betún de pasas)

Most people will not be able to obtain cajeta, which is often served with Pecan Cake, but this variant of a seven-minute icing — actually very close to a favorite Maida Heatter recipe — that I learned on the ranch is a delicious substitute.
Course Dessert
Cuisine Mexican
Servings 10
Calories 112 kcal

Ingredients
  

  • ½ cup dark raisins
  • ½ cup dark rum heated
  • 2 large egg whites
  • ¾ cup sugar
  • 3 tablespoons cold water
  • 1 teaspoon fresh lemon juice
  • Dash of salt
  • 1 teaspoon pure vanilla extract

Instructions
 

  • In a small bowl, cover the raisins with the hot rum and let stand until plumped, about 20 minutes. Drain the raisins of any remaining rum and pour into a food processor fitted with the steel blade and process until finely chopped. Set aside.
  • Combine the egg whites, sugar, water, lemon juice, and salt in the top of a double boiler over hot water. Set the double boiler over medium heat and beat the mixture with an electric mixer on high speed for 5 minutes. It will become foamy, then glossy and firm enough to stand in peaks when the beaters are lifted. Transfer to a mixing bowl, add the vanilla, and continue to beat on high speed for another 1 to 2 minutes. Add the chopped raisins and fold them in thoroughly. Frost the cake at once.

Notes

Yield: About 2½ cups

Nutrition

Calories: 112kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 71mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword frosting, icing, raisins, rum
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.