Description:
A really amazing, very rich cake from Colombia-a sort of bread pudding except instead of using bread, it uses pound cake (I have posted the recipe for the traditional Colombian pound cake). It's worth making just for the aromas of the cooking syrup and then the torta baking-but you will love eating it as well.

Keywords:
sherry wine, raisins, sugar, water, cinnamon sticks, unsweetened coconut, poundcake, eggs, ground cinnamon, butter Recipe

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From restaurant copycats to slow-cooker staples, here's what you craved most. Comfort Foods Made Healthy See smart ways to slim down cheese fries, chilli and more hearty winter favorites. ALSO NEW: Vegetarian Meals, 400-Calorie Dinners, Top Weight Watchers Picks Looking for More? Join our newsletter to receive more recipe ideas each week. Sign Up 2 Pre-heat the oven to 375 degrees. 3 In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat... 4 Add the coconut, stir well, and cook another three minutes, stirring occasionally. 5 Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks. 6 Grate the poundcake into a large bowl. 7 Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins... 8 Butter a ten inch springform pan. Holy Cow is this good! I made this for a cookout and it was gone before a lot of the mains were! Kind of like a super-rich bread pudding - but using cake instead of bread. Beating the egg whites and then folding them in gave the final dessert a lighter texture. Delicious. We served this with marinated strawberries on the side. 0 people found this review Helpful. Was this review helpful to you?

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