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.
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
