Dried Fruit Pound Cake

Name: Dried Fruit Pound Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 90g butter; 75g egg; 60g Caster sugar; 90g Low-gluten flour; 1g Baking powder; 55g Dried cranberries; 50g raisin; 10g Pine nuts; 30g walnut; 25g Rum (dipped raisins); 10g Hetigan; 20g Wolfberry; 15g Candied tangerine peel

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Mr. Xiaojima’s dried fruit pound cake has always been delicious, thank you for introducing it (18cm*8cm pound cake mold)
Dried fruit materials feel that I put too much, you can subtract the black dried fruit and goji berries

1: Brush the cake body with sugar water: 16g of caster sugar and 27ml of water are boiled in a pot. After cooling, add 35ml of rum to blend.

2: All kinds of dried fruits are soaked in warm water for 10 minutes, the kitchen paper is soaked and cut into 2cm blocks, and the walnuts are cut into 1.5cm blocks

3: Mix flour and baking powder through a sieve and set aside.

4: Huan said: In the summer, the temperature of the butter is around 19 degrees before the butter is sent, and in the winter it is 20-23 degrees. The temperature in the butter room is warmed to around 22-23 degrees (Mr. Xiaojima’s recipe pays attention to the temperature. The deliciousness of the cake is determined by the temperature); the indoor temperature here is already around 25 degrees, because the whisk of the whisk The temperature of the butter will increase after rubbing with the height of the basin, so I started to beat the butter at 17 degrees

5: Padded greased paper around and under the mold for easy demolding

Dried Fruit Pound Cake

1. Put the butter and sugar in a basin and stir repeatedly with a spatula. After the mixture is soft, beat with an electric whisk at high speed for about 5 minutes. It is fluffy and white and creamy, and I feel that I have not fully beaten it in place.

2. Add the egg liquid to the butter 4 times, each time for 1 minute and then add the next time, the last time is the fourth time, after 1 minute, then continue to beat for 2 minutes

3. After all, the temperature of the cake batter is between 20-22 degrees, and the temperature after I have passed it is 21.1 degrees.

4. Pour the sieved powder into a basin and stir. I cut and stir first, then I stir it. I need to stir 50 or 60 times until I can’t see the powder.

5. Stir until very shiny cake batter

6. Add the mixed dried fruit and walnuts, I put it a little bit Doha

7. Stir gently

8. Use a spatula and chopsticks to put the cake batter into the greased paper mold several times, and then use the spatula to make the middle low and both sides high.

9. The oven is automatically preheated at 175 degrees for 10 minutes and then bake for 40 minutes

10. In about 30 minutes, the pound cake has slowly risen out of the mold, and the color is very even.

11. At about thirty-five minutes, the cake was already very high, and it was basically good when the swelling and cracking part in the middle was colored. I bake it for forty minutes

12. Unmold, tear off the oily paper and place it on the shelf to cool. When the cake is warm, brush it repeatedly with liquor and sugar, especially the bottom must be brushed thoroughly.