1. The butter is softened and mashed with a spatula.
2. Sift in powdered sugar and stir briefly.
3. Beat the butter with a whisk until the color is whitish and the volume expands. Add vanilla essence and beat evenly at low speed.
4. Add the egg liquid in 3 to 4 times, and mix it with the butter evenly each time before adding the next time.
5. After mixing the low flour and baking powder in advance, sift them, add them to the butter, press and mix them evenly, do not over-mix them.
6. After soaking the raisins and cranberries with rum in advance until softened, add them to the butter paste and stir.
7. Pour the butter paste into the mold, use a small spatula to spread it to the height of the two ends and the low in the middle, so that it will crack naturally during the baking process. If you like neat openings, then just smooth the butter paste and bake At 20 minutes, just use a knife to make a cut.
8. The oven is 180 degrees, the small mold is baked for 40 minutes, and the large mold is baked for 55-60 minutes. The specific temperature and time are increased or decreased according to the temper of the oven.
9. Remove the mold immediately after baking, brush the sugar water while it is warm, wrap it in the plastic wrap and put it in the refrigerator, it tastes best after returning to the oil. (Sweet water: mix water and sugar, boil off the heat, cool down, add rum and mix Uniform).
Tips:1. The butter should be softened sufficiently, but not excessively.
2. The egg liquid should be added at room temperature in batches.
3. Dried fruits in the formula should be drained before adding to the batter.
4. Vanilla essence can be omitted.
5. If you don't like rum, you can soak dried fruit with water.
