Raisin Pound Cake

Raisin Pound Cake

by Huaer radish

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Pound cake is a simple and sweet cake, especially suitable for enjoying with black tea or coffee. I used Chamor’s toast mold, the outer dimensions are 26.2 x 10.6 x 6.1 cm. Although it is simple to make pound cakes, how to make them is fluffy and sweet, and it is important to beat the butter. I have done this recipe several times, and they have all been quite successful. I will share with you today. "

Raisin Pound Cake

1. 65 grams of raisins, soaked in rum in advance, the amount of rum should cover the amount of raisins. 3-4 hours is more appropriate, so that the raisins can fully absorb the swelling.

Raisin Pound Cake recipe

2. Cut 100 grams of butter into small pieces and soften it indoors.

Raisin Pound Cake recipe

3. After the butter is softened, put it in an egg-beater, and use a whisk to disperse it. When the color becomes lighter, add half of the sugar (50g) and continue to beat. In the butter.

Raisin Pound Cake recipe

4. Add the remaining half of the sugar and continue to beat. It is more appropriate to beat the butter until it is basically white, fluffy and light like a feather.

Raisin Pound Cake recipe

5. After the 2 eggs are beaten with a manual whisk (fresh eggs placed at room temperature), put them in the butter 4-5 times. In this process, your hand feel is the opposite of buttering. When buttering the butter, it is harder at first, and then the hand feel of the whisk gradually becomes smoother. Add the egg liquid, it is smooth at first, it becomes more vigorous and becomes a smoother emulsified state when you continue to beat.

Raisin Pound Cake recipe

6. The egg liquid must be added in multiple times, each time until it is completely fused with the butter, then add the next egg liquid.

Raisin Pound Cake recipe

7. Add a few drops of vanilla extract, if not, this step can be ignored.

Raisin Pound Cake recipe

8. Mix the low flour and baking powder, sieve, and add to the whipped butter. Stir the batter evenly by turning.

Raisin Pound Cake recipe

9. The degree of stirring determines the texture of the cake after it is made. If you stir until there are just no particles, the cake will have a crunchy taste; if you continue to stir until the batter is shiny, the batter will become gluten, and the batter will have a higher expansion after baking, and the taste will be soft and slightly moist.

Raisin Pound Cake recipe

10. Add the soaked raisins, then stir evenly.

Raisin Pound Cake recipe

11. Put it into the mold box. Preheat the oven at 170 degrees. The middle layer is 50-60 minutes, during which time, use a toothpick to insert the cake deeply, and it is ready to bake without any batter coming out. Basically, when the cake is golden brown and there is a cracked state typical of pound cake in the middle, the baking is successful.

Raisin Pound Cake recipe

12. In order to make the pound cake taste better, we make a small bowl of syrup water when we bake it. Not only pound cake, but chiffon cake is spread with syrup water before spreading whipped cream.

Raisin Pound Cake recipe

13. .After baking the cake, spread the syrup water evenly, the syrup water will soon penetrate into the cake.

Raisin Pound Cake recipe

14. It tastes great when eaten after cooling. If you can’t finish eating, wrap it in a fresh-keeping bag, keep it in the refrigerator, and heat it for 20 seconds while eating.

Raisin Pound Cake recipe

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