This is my “go to” cake recipe when making our island favorite dessert, Latiya. This cake is rich with butter and is great eaten plain…..
2 cups unsalted Butter, melted
2 3/4 cups granulated Sugar
6 large Eggs, kept at room temperature
3 1/2 cups All-purpose flour
1 1/4 teaspoon baking powder
1 – 2 teaspoon Lemon extract
1 – 2 teaspoons Vanilla extract
1 1/4 cups evaporated milk
1/2 – 1 cup Raisins, optional
In a large mixing bowl, beat the butter and sugar until creamy and well combine, for about 2 minutes. Add the eggs, one by one, beating well after each addition.
In another bowl, combine the dry ingredients and mix well. Beat in the flour alternately with the evaporated milk into the egg/butter mixture. Add both extracts. Make sure to scrape bowl down often. Mix until well combined and the batter becomes smooth. If using the raisin, fold those in at this point.
NOTE: BATTER WILL BE THICK!
Bake in a prepared, greased and floured, 9×13-inch baking pan at 350 degrees, for about 35 – 45 minutes OR until toothpick inserted comes out clean and cake tests done. Cool completely before slicing.
This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.