Chamorro cake is more like a pound cake compared to brojas, the Chamorro sponge cake. If you use all-purpose flour, my recipe yields a dense cake. If you prefer cake flour, the cake is luscious and light. I actually prefer the dense cake.
Some people include raisins in their Chamorro cake. Depending on the type of cake or baked good, raisins have a tendency to sink to the bottom; this happens with my Chamorro cake recipe.
I have since learned that I like my raisins rehydrated. There are a couple of ways to do this. For the picture above, I soaked the raisins in very hot water for 20 minutes then drained them. Immediately before adding the raisins to the batter, coat them liberally with flour. Use a fork to scoop only the raisins over the batter. The coat of flour keeps some of the raisins from sinking all the way to the bottom.
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