Difference between revisions of "Mantecada"
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* 4 shots [[aguardiente]] or [[rum]] | * 4 shots [[aguardiente]] or [[rum]] | ||
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# Preheat the oven to 350°F. | # Preheat the oven to 350°F. | ||
# Beat [[butter]] and [[granulated sugar|sugar]] to a creamy consistency. | # Beat [[butter]] and [[granulated sugar|sugar]] to a creamy consistency. | ||
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# Bake for 30 – 60 minutes in a baking pan. | # Bake for 30 – 60 minutes in a baking pan. | ||
| − | [[Category:Colombian | + | [[Category:Colombian cuisine]] |
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Grappa Recipes]] | [[Category:Grappa Recipes]] | ||
Latest revision as of 14:15, 15 July 2012
File:537255066.jpg
Mantecada
Ingredients
- 1 lb butter
- 1 lb sugar
- 400 g yellow cornmeal
- 100 g wheat flour
- 10 eggs
- 3 tsp baking powder
- 4 shots aguardiente or rum
Procedures
- Preheat the oven to 350°F.
- Beat butter and sugar to a creamy consistency.
- Gradually incorporate eggs, one at a time.
- Add the flour and the baking powder slowly to blend.
- Add the aguardiente and mix thoroughly.
- Bake for 30 – 60 minutes in a baking pan.
