Chamorro Cake, version I

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…..

chamorrocake2 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.

24 thoughts on “Chamorro Cake, version I

  1. The best recipe, it is now my go to cake for anything I even made paun tosta with this cake. Love it. thank you ChamoritaMomma.

  2. Pingback: Chamorro Cake, version II | Hafa Adai, And Welcome To My Kitchen!

  3. I just made this today. I had to use a 10×15 pan instead of the 9×13. I also did not have lemon extract, so I used rum extract. After 50 minutes in the oven, the cake was brown, but still uncooked towards the middle. I lowered the temp to 325 and left it in for another 10 minutes. Came out GREAT! Thanks ChamoritaMomma!

  4. There are two separate bowls one cream and the other dry I don’t understand when does the creamy mixture of butter,eggs and sugar come in ? Appreciate your respond. Thank you

    • You will add the flour mixture and milk ALTERNATELY into the creamy mixture. I will reword it to where it’s not confusing. Sorry about that…..Let me know if you need more clarification.

      • Thank you so much for your quick respond. I am going to make an attempt to make this as soon as I get the ingredients .

      • Help !! I don’t know what I did wrong ..lol.. Followed recipe but for some reason my cake didnot turn out the way it suppose to be.. Its kinda wet looking from the inside as ifts not cook completey but outside was semi dark brown .. Ugh I am disappointed

      • Hmmm? Did you cook it long enough? And test it with a cake tester or tooth pick before removing it? I didn’t put the minutes because most ovens are different. With thicker batters, you should cook it for at least 45 minutes, but like I said, YOU have to test it with a toothpick first.

        Another, could also be your rack placement in the oven?

      • Yes I did took a skewer poked into it came out dry its edges realeasd from side of pan and I was worried it was turning dark on the outside with cracks on top and yes It was in the oven at 350 degrees for almost and hour. The outsides were kinda hard as ifs toasted

      • It didn’t have that texture like on the picture. It looked kinda like two slice bread mashed together. 😦

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