Mixed Fruit Pound Cake

Name: Mixed Fruit Pound Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Fermented butter; 85g egg; 100g Low-gluten flour; 20g Various dried fruits; 80g Vanilla powdered sugar; 1g Baking powder

by Bell Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I have never liked high-calorie desserts such as pound cakes. I feel that high-calorie desserts are not counted and not delicious. But this cake made me change my view of pound cake. It is very, very delicious, and has a longer retention period, plus various sweet and sour dried fruits. The taste is really superb and melts in the mouth. .

Ingredients

Mixed Fruit Pound Cake

1. To soften the butter, add vanilla icing sugar and beat with an electric whisk for about five minutes until the volume of the butter becomes larger and the color turns white.
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2. Heat the eggs to about 30 degrees in advance, add them to the butter three to four times, and let them sit for a minute or two each time.
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3. Mix the low flour and baking powder through a sieve, add butter and mix into a uniform batter.
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4. Add the dried fruit and mix well.
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5. Pour into the mold, preheat the oven to 170 degrees, about 35 minutes, and adjust the time according to the size of your own mold. The mold used here is a pound cake mold with a length of about 15 cm.
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Tips:
The butter must be softened in place so that your fingers can be easily pressed. Pay special attention to the degree of dispersal. Many pound cakes are not delicious because the butter is not properly dispensed.