Coffee Cherry Pound Cake
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The butter is softened at room temperature and beaten with powdered sugar
2. Dispense is only whitish in color, add instant coffee and continue to disperse
3. After the egg liquid is broken up, add it to the butter in portions
4. Drain the marinated cherries and cut into small pieces
5. After mixing the low flour and baking powder in advance, sift into the butter
6. After mixing well, add the chopped marinated cherries and stir briefly
7. Squeeze the batter into the pound cake mold and spread until it is high at both ends and low in the middle
8. Bake in the oven at 170 degrees for 30 to 35 minutes. The specific temperature feels that the temper of the oven will increase or decrease as appropriate.
9. After baking, remove the mold and brush the sugar water
