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Queque Seco: Costa Rican Rum Raisin Pound Cake by Jesse Bluma



Queque Seco
Jesse Bluma at Pointe Viven. All rights reserved.





Enjoy this pound cake with the ones you love for breakfast, brunch, or midnight snacking.  I first discovered this recipe on a trip to Costa Rica.  This is a buttery, slightly drier pound cake made with rum soaked raisins and topped with powdered sugar.  My version is light textured and pairs well with a side of toasted pecans and raisins, milk, or coffee. 






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taste in cookery, culture, and
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Jesse Bluma at Point Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise. Use and redistribution of original content allowed only with explicit permission of site owner and author.