80 g of butter or margarine
3/4 cup of sugar
1 egg
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1 pinch of nutmeg
1 pinch of cinnamon
1 pinch of ginger
2 tablespoons of baking powder
1/2 cup of water
1/4 cup of lemon juice
1/2 cup of raisins without seeds
1 tablespoon of grated lemon zest
1/4 cup of chopped pecans
Cobertura:
2 tablespoons of softened butter
1/2 cup of sugar
A pinch of nutmeg, cinnamon, and ginger to taste
2 tablespoons of all-purpose flour
80 g of butter or margarine
3/4 cup of sugar
1 egg
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1 pinch of nutmeg
1 pinch of cinnamon
1 pinch of ginger
2 tablespoons of baking powder
1/2 cup of water
1/4 cup of lemon juice
1/2 cup of raisins without seeds
1 tablespoon of grated lemon zest
1/4 cup of chopped pecans
Cobertura:
2 tablespoons of softened butter
1/2 cup of sugar
A pinch of nutmeg, cinnamon, and ginger to taste
2 tablespoons of all-purpose flour
Beat the butter with the sugar until the mixture is light
Add the egg and beat again
Sift the flour (reserve 2 tablespoons) with the spices and baking powder
Alternate adding the reserved flour mixture with the water mixed with lemon juice to the previous mixture
Dip the raisins in the reserved flour and add them to the previous mixture
Add the pecans and grated lemon zest
Place the dough in a 20 cm square pan greased and floured
For the topping, mix the ingredients lightly with a fork and sprinkle evenly over the dough
Bake in a moderate oven for 50 minutes
Cut into squares and serve at room temperature in a container or on a serving platter.
