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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