Dried Fruit Pound Cake

2024-06-29 06:21:04  Views 2 Comments 0

Health benefits

Red dates: nourish the spleen and stomach, replenish qi and blood

Ingredients

Cake powder ( 90g )
Powdered sugar ( 90g )
Whole egg liquid ( 75g )
Unsalted butter ( 90g )
Red dates ( 18g )
 Dried white apricots ( 18g )
Dried cranberries ( 18g )
Dried blackcurrants ( 40g )
Peanut kernel ( 20g )
Walnut kernel ( 30g )
Fresh lemon peel ( 10g )

How to make dried fruit pound cake

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    1.Cut all dried fruits into dried blackcurrant sizes and soak them in boiling water for 10-20 minutes

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    2.The peanut kernels I use are cooked and peeled, and the raw walnut kernels are cut into peanut kernel sizes.The soaked dried fruits are drained and dried with kitchen paper.Fresh lemons are washed with salt and washed with Use a fine grater to grate into fine strands.Only remove the outer skin of the yellow layer.Do not rub the white layer or it will taste bitter

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    3.All materials family portrait

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    4. Add the softened butter to the powdered sugar with a silicone spatula Mix until powdered sugar is invisible

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    5. Use an electric egg beater to beat the butter at high speed for 5 minutes.Uniform and feathery

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    6. Add the egg liquid to the butter in 4 times and beat at high speed each time Whisk for 1-2 minutes

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    7.Add egg liquid for the last time and beat for 3-4 minutes

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    8.Sift the cake flour into the whipped butter

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    9.Use a silicone spoon to cut and mix until there is no powder

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    10. Stir about 80 times until the cake batter is shiny

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    11.Add all the dried fruits and lemon shreds to the cake batter

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    12. Stir gently evenly.

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    13.Put the cake batter into the mold in batches with a scraper, and shape it into a low middle and four sides Feeling high

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    14. Preheat the oven to 180 degrees and bake on the middle rack for 40-45 minutes

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    15. If you want to have beautiful cracks in the middle, you can make a cut in the middle when cracks appear, about It looks like it’s 25-28 minutes halfway through baking, but I didn’t mark it

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    16. Baking While baking, make the sugar water for brushing the cake body.Add 16g of white sugar and 27ml.Boil in a pot and let it cool.Then add 35ml of rum and mix well

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    17. Take out the cracked area and immediately remove it from the mold and put it on a rack to cool.When your hands can touch it, brush the sugar water on the cake body, especially the bottom.It is best to brush more.Finish them all, don’t be afraid of too much

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    18. Wait until it is completely cooled and put it into a fresh-keeping bag and put it in the refrigerator Refrigerate.It is said that the taste is best after three days.If stored well, it will not go bad for a month

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    19.I cut it into slices the next day and tasted it.It was rich in content and tasted good, relatively moist, with a refreshing lemon aroma and a light rum aroma

Tips

If the weather is cold, a hot towel on the bottom of the basin will help when whipping butter.Dismiss.

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