Cranberry Pound Cake
by Merlot
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The cranberries are soaked in rum ahead of time.
2. Add icing sugar to butter melted at room temperature.
3. Mix well with a spatula.
4. Electric whisk at low speed until the butter turns white and fluffy.
5. Add the egg liquid in three times, beating thoroughly each time, and then add the next time.
6. Sift in low flour and baking powder and mix well.
7. Add cranberries.
8. Mix well.
9. Pour into the mold.
10. Put it into the middle layer of the preheated oven and heat it up and down at 160 degrees for 40 minutes.
11. Bring out of the oven and let cool, slice it and serve.
12. If you can't finish eating, keep it sealed and taste better after returning to the oil.
13. Finished picture.
Tips:Please adjust the temperature according to the temperament of your own oven; take it out when the surface is crusted for about 15 minutes and use a knife to make the crack more beautiful; cranberries can be replaced with other dried fruits; baking powder can be selected not to be added; mold size is 4 inches .
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