1. Soak the cranberries with rum for half an hour.
2. Soften the butter, add powdered sugar, and mix well with an electric whisk.
3. Then add the egg liquid in 3 to 4 times and continue to beat evenly until the volume becomes larger and the color becomes lighter.
4. Then put the sifted low-gluten flour and baking powder into the butter, and stir evenly with a plastic spatula.
5. Add the soaked dried cranberries to the batter and mix well.
6. Brush the mold with a little butter to prevent stickiness.
7. Then use a piping bag to squeeze the mixed batter into the mold and shake it twice.
8. Put it in the preheated oven, heat up and down 170 degrees, bake for 20 minutes.
9. Brush the surface with rum syrup after baking.
10. The demoulding can be taken out with a light push.
