This recipe is was given to me by my friend Maritza in Costa Rica. It is a wonderful bread to serve with coffee.
2 pounds of shredded yucca
1 pound of shredded semi-soft white cheese (queso fresco, Monterrey jack, or provolone works well)
4 large eggs
1.5 cups of sugar (I substitute Splenda sweetener)
1/2 teaspoon salt (or more to taste)
2 teaspoons baking powder
1 stick softened butter or margarine (4 ounces)
1 cup chopped raisins
1 teaspoon vanilla
Preheat oven the 350°. Grease a 9"x12" cake pan and dust it with flour. Peel and shred the yucca into a large bowl. Blend the yucca with the butter, Splenda and eggs. Add the baking powder, salt, vanilla and raisins and mix well. Bake 45 minutes to an hour, until a toothpick comes out clean.
Originally posted 7/08/07
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