Orange Grape Pound Cake

Orange Grape Pound Cake

1. Accurate weighing of various materials

2. Soak the raisins in rum for more than 2 hours in advance, and soak the candied orange peel in water for more than 2 hours;

3. Use a sterilized tea towel to squeeze the soaked raisins and candied orange peels, and save the wine and water for soaking raisins and orange peels;

4. Take the same amount of water soaked in raisins and water soaked in orange peel, mix well, and save for brushing;

5. One fresh orange, wash thoroughly and rinse with hot water;

6. Squeeze orange juice and take orange zest for later use;

7. Mix flour and baking powder through a sieve, set aside;

8. The butter is fully softened at room temperature for later use;

9. Put the butter and caster sugar into a large bowl;

10. Whisk slowly with an electric whisk until the color turns white and the texture is fluffy;

11. Add the eggs in portions, one at a time, and add the next one after the eggs are evenly beaten;

12. Beat until it is more fluffy, all the sugar melts, and the texture is fine; (If you find that there is separation of oil and water, you can add a little amount of flour and beat together)

13. Finally, add orange juice and beat evenly;

14. Add the sifted flour and baking powder;

15. Change the scraper, cut and mix evenly;

16. Add raisins, candied orange peel and orange zest;

17. Cut and mix evenly to form a cake batter;

18. Spread a layer of melted butter on the mold (outside the weight);

19. Put the cake batter into the mold (the paper film does not need to be greased), 8 minutes full;

20. Preheat the oven to 180 degrees, put in the cake, and test for 15 minutes;

21. Take it out after 5 minutes, use a sharp blade to make a cut through the middle (this step can be omitted, or you don't need a knife), put it in the oven again, and bake for another 20 to 25 minutes until cooked. Try cooking with a bamboo stick-insert the bamboo stick and pull it out, and no sticky batter can be brought out)

22. Remove the mold while it is hot, and brush the surface and sides of the cake continuously. You can brush more.

23. After the cake is completely cooled, sealed and refrigerated for 2 to 3 days, the taste is best——

Tips:

If you have confidence in whipping butter, baking powder can be omitted.