Directions:
Pre-heat the oven to 325 degrees.

Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.

Add the egg yolks, one at a time, continuing to beat on medium-high speed.

Stir in brandy and vanilla and mix well.

Sift the flour and salt together into the butter/egg mixture and blend very well.

Beat the egg whites until stiff and dry.

Fold the whites into the batter with a rubber spatula until no white bits are visible–but be gentle.

Butter one ten inch cake pan (or small loaf tins if you want to freeze some).

Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.

Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.

Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.

Cool on a rack.

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• colombian cake recipes

Directions:
Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

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• colombian torta de coco
• colombian coconut cake
• colombian coconut cake recipe
• torta de coco colombia
• receta torta de coco colombia

Directions:
Cream margarine and butter; add sugar and cream well. Add eggs, one at a time and beat thoroughly after each addition. Add flavoring. Mix in flour gradually. Bake in bundt or tube pan in a preheated 350 degree oven for 45 to 50 minutes. Sprinkle powdered sugar over top when cake is baked.

Directions:
Two cups of coffee A sugar and one cup of butter creamed together;

add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs.

Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.

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• columbian cake
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Directions
In a large mixing bowl, combine the cake mix, baking soda and eggs.

Measure the Coca-Cola, stir briskly until the foaming stops; add
to the batter.

Blend ingredients just until moistened, then beat at high speed
of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon
juice;add to the batter.

Add the chopped nuts to the batter and beat for 1 minute at
medium speed.

Turn the batter into a well greased, lightly floured 9x13x2 inch
baking dish

Bake in a preheated 350 degrees F oven for about 40 minutes or until the cake tests done.

Cool on a rack for 15 minutes, remove cake from pan and turn
right side up on a rack to finish cooling.

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• colombian banana cake

Directions:
Place all the ingredients except the mangoes and cilantro in a
food processor or blender and blend at medium speed until
very well combined and fairly smooth.

Chill for several hours. Pour the sauce into the hollowed out section of the mango halves, and garnish with cilantro.

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• aunthentic Columbian appetizers

Directions:
Preheat oven to 375F. Beat butter until creamy. Add sugar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.

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• tortas de cacao
• tortas de cacao history

1 cup evaporated milk
1 can condensed milk
1 cup cream

Directions:
Beat eggs and sugar until foamy. Add vanilla and beat well. In a separate bowl mix dry ingredients well. Add (w of the flour mixture to the egg mixture and stir well. Add cold milk all at once, and then add the rest of the flour mixture. Stir well. Pour into an ungreased, unfloured 8×11 Pyrex dish. Bake at 350!F for 25 minutes. While the cake bakes, mix in a separate bowl the evaporated milk, condensed milk, and cream. Set aside. It is important that this milk mixture be at room temperature when the cake is finished baking, so do not refrigerate the mixture. As soon as the cake is removed from the oven, pour the milk mixture over the cake. When the dish has cooled, refrigerate the cake for at least one hour (overnight is best). Serve cold. Cake keeps well in the fridge for 2 weeks when tightly covered.

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• dulce de tres leches receta
• receta de dulce de tres leches
• recipe for dulce de tres leches

Sea Foam Frosting:
2 Egg whites
1 1/2 c (firmly packed) light
Brown sugar
1/8 ts Cream of tartar *
1/3 c COCA-COLA
1 ts Vanilla extract
Dash salt

Directions:
* Do not use a mix with pudding added or which requires oil.

* you may substitute 1 tablespoon corn syrup.

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised.

Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.