Cherries Pound Cake

Cherries Pound Cake

1. Buy back fresh cherries and wash them with water.

2. Remove the middle core.

3. Put the cored cherries into a small pot, first add an appropriate amount of water, sugar, and rum, mix well, cook over medium-low heat until the juice begins to thicken, then squeeze in a little lemon juice and mix well to make a wine-stained cart Lizi.

4. Put the softened butter in a basin and add granulated sugar.

5. Beat with an electric whisk until it becomes fluffy and white and feathered. After the eggs are beaten evenly in a bowl, add them to the beaten butter several times.

6. The egg liquid added each time must be fully stirred evenly to prevent water and oil separation.

7. Then sift in the pre-mixed low powder and baking powder in two batches, and mix evenly until no dry powder particles are visible.

8. Then put the wine-stained cherries made in advance into the batter and mix well.

9. Then pour the mixed batter into a non-stick cake mold, and then sprinkle almond slices.

10. Preheat the oven, put the mold in the middle of the oven, and bake at 170 degrees for about 45 minutes.

11. Pre-prepared sugar water: Add a little water and sugar (outside the ingredients) to a non-stick pan and boil and stir until there are many big bubbles in the sugar water. I also added the juice of boiled cherries. After the baked cake is unmolded, spread the sugar water while it is still hot.

12. The cakes coated with sugar water are wrapped in plastic wrap and placed in the refrigerator overnight. It can be sliced after taking out the next day.

13. After the cake has warmed up, you can enjoy it.

Tips:

The eggs must be added several times. Never pour them in at a time to avoid separation of water and oil; after the surface of the cake is colored, remember to cover it with tin foil; after baking, remember to insert a toothpick into the cake. After pulling it out, there is no batter on the toothpick. Just cooked