Mixed Fruit Elvis Pound Cake

Name: Mixed Fruit Elvis Pound Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 7 egg; 330g Low-gluten flour; 227g butter; 240ml Light cream; 350g Sugar; 3g salt; 50g cranberry; 50g walnut; 50g Pumpkin seeds

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

I have made pound cakes many times, but I really don't like cakes with baking powder, not only because I don't like additives, but also because I don't like the taste of baking powder. I always feel that there is a bitter taste at the end.
After searching a lot of recipes, I finally found this Elvis pound cake without baking powder.
This cake is added with whipped cream, not only the taste is more fragrant, but also the taste is more delicate, softer and smoother than ordinary pound cakes. It is mixed with the sweet and sour cranberry berries and the refreshing aroma of dried fruits, which is completely unpredictable The roughness of the cake is really great.

Ingredients

7 Egg
330g Low-gluten Flour
227g Butter
240ml Light Cream
350g Sugar
3g Salt
50g Cranberry
50g Walnut
50g Pumpkin Seeds

Mixed Fruit Elvis Pound Cake

1. Add sugar to the softened butter

2. Stir well

3. Add eggs in portions and beat

4. After adding eggs, the state of whisking must be beaten to the state of water and milk blending before adding the next egg.

5. Mix the low powder and salt and sieve twice, then sift 1/2 of the amount into the butter custard and beat evenly

6. Add light cream to the egg batter and continue to stir evenly

7. Sift in the remaining 1/2 low powder and mix well

8. The mixed cake batter can present a triangular low state, and the whole batter looks smooth and shiny

9. Soak the cranberries in rum

10. Put the cranberries and roasted walnut pumpkin seeds into the egg batter

11. Stir evenly

12. After the mold is coated with oil, dust it with powder and put it in the refrigerator

13. Pour the egg batter into the mold

14. I divided it into two parts, and the mold volume is six minutes full (generally it should be seven or eight minutes full)

15. Put it in the oven and bake at 175 degrees for 65 minutes

16. After the baking surface is formed, it can be taken out, and a knife is used in the middle of the surface

17. Put it in the oven and take it out until the surface turns golden

18. Take it out and let cool or overnight, cut into slices

19. Enjoy this pound cake that is rich and smooth, compact and light, mixed with the sweet and sour fruit and the refreshing aroma of dried fruit.

Tips:
Stir the butter and powdered sugar manually before turning on the electric mode to send it, which can avoid the situation of powdered sugar flying;
When adding egg liquid, you need to pay attention to adding it in batches, and add the next time after the egg liquid is fully incorporated each time;
When baking this cake, the oven does not need to be preheated, the temperature rises slowly and the low temperature bake will make the firm pound cake expand evenly;
When adding the last 1/2 amount of flour, stir well and evenly. Although there may be gluten, it is still acceptable for the texture of the pound cake.