300 grams (about 10 1/2 ounces) flour
200 grams (about 7 ounces) sugar
150 grams (about 5 1/4 ounces) raisins
150 grams (about 5 1/4 ounces) butter, melted and cooled
5 eggs, separated
1 shot (1 1/2 ounces) rum
Finely grated zest of 1 lemon
1 packet of baking powder (e.g. "Pane degli Angeli")
pinch of salt

For dusting
Icing sugar

Place the raisins in warm water; let them rest there for about half an hour (to plump them up), drain the water, and then wipe the raisins dry with a paper towel.

Meanwhile beat the egg whites until stiff.

In a separate bowl cream the sugar with the egg yolks -- about 10 minutes.

Add the butter, lemon zest and pinch of salt to the sugar and egg yolk mixture.

Gradually add the flour and baking powder.

Add the dried raisins.

Fold in the beaten egg whites.

Pour the batter in a well-greased floured 26 centimeters cake pan.

Bake at 350 degrees F until ready -- about 40 minutes.

Cool.

Dust with icing sugar.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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