1. Sift the low-gluten flour and set aside. I've been there twice, and I think it's OK to do it once.
2. After the butter has softened at room temperature, cut it into small pieces, and add all the sugar to beat. It must be sent carefully and feathered. The power of the cook machine is faster, and the hand-held whisk will be slower. My handheld egg beater has a nominal power of 450W, and it takes about 8-10 minutes.
3. Beat the eggs into egg liquid, add vanilla extract and mix well, and add to the whipped butter in portions. I divided my 6 eggs 6 times. Each time you must use an electric whisk until the egg liquid and the butter are completely fused before adding the egg liquid. The butter with egg liquid looks moist.
4. Add all the milk and mix well. Add the remaining half of the low powder and mix well. If mixed properly, the batter will appear smooth and shiny
5. Add roasted walnuts, cashews, and dried fruits (raisins, dried cranberries, candied orange peel, dried blueberries, candied cherries) soaked in rum for a long time. Stir well. Into the oven.
6. The oven does not need to be preheated! Bake directly, 200°, one hour. I put it on the lower level of the oven. The mold is large and the oven is small, so it is easy to burn on the surface if you put the middle layer.
7. Boil the liquor and sugar liquid. 30g brown sugar and 70g water, boil, let cool, add about 2 tablespoons of black rum (this is my mismatch)
8. The baked cake is immediately brushed with liquor and sugar liquid. If there is no moisture on the surface, I will brush it again. I brushed it about 3 times. Anyway, I used up all the cooking.
9. Drop a small piece while it’s hot and taste it, um, it’s so sweet, moist, elastic, and it feels a bit Q
10. After the cake has completely cooled down, seal it in a cake box and store it. It will be opened in 3 days. The color has changed. The water soaks into the cake body, and the various flavors blend well, as if the sweetness is more prominent.
Tips:1. The oven does not need to be preheated, just bake directly
2. Although the mold is non-stick, I am still used to spreading oil and powder. The non-stick effect is better and it can also extend the life of the mold.
3. This formula has a lot of flour and a lot of mixing times, and it does not feel very solid in the end, a bit Q
4. This formula does not need baking powder at all, you can see by looking at the height, the hair rises very well
