Greetings friends of Steemit welcome once again to my blog, in today's post I want to share the recipe for the bread cake, it is an economic preparation for the few ingredients that it carries and we can also give a second chance to the hard bread that we do not want to eat It is a soft and firm cake like a flan if you are curious to know more stay, this recipe is for you.

1. 300 g of bread.

2. A cup of sugar.

3. 4 eggs.

4. Two cups of liquid milk.

5. Grapes dried to taste.

6. A panela bar.

7. A teaspoon of baking powder.

8. A spoonful of vanilla essence or butter.

9. Spices (cinnamon sticks, cloves or sweet pepper).

Marinate the raisins in rum for 24 hours (optional).

Turn on the oven and preheat to 180º centigrade, then we will place our mold and cover it with margarine and flour.

Cut the bread into small pieces.

Add the essence to the milk so that it acquires its flavor.

Moisture the bread with the milk and let it rest.

With the help of a hand mixer or wooden paddle, beat and then add the sugar.

We incorporate the eggs one by one while mixing.

Add the baking powder and stir well.

Pour the mixture into the mold and the raisins previously covered with flour to prevent them from going to the bottom.

We take the oven to 180º centigrade for a time between 40 minutes to an hour depends on the oven.

While the mixture is in the oven, we will grate half a panela bar to make the cover.

We will make a syrup, bringing to the fire the grated rind of the panela a little water and the spices of our preference so that it acquires a delicious aroma.

After 40 minutes we check the cooking by pressing with a knife, let stand our cake at room temperature and then unmold.

We bathe the sponge cake with the panela syrup.

Ready our Venezuelan-style bread cake.

Refrigerated tastes better.