Recipes tagged "Rum (B)"

[Improved Dried Fruit Pound Cake]: A delicious taste worth waiting for

(Amounts are for reference only. Please read Tips before making. The following amounts can make a 18*8*6cm long cake. Ingredients B is sugar water for brushing the surface.) The cake recipe comes from teacher Rumi Kojima. In addition to the thickness and sweetness of the traditional pound cake, this cake has a large amount of wine-soaked dried fruits added to the cake body. At the same time, after baking, it is brushed with homemade syrup while it is hot. These two steps not only increase the flavor of the cake, but also improve the moistness and moisture retention of the cake. Teacher Rumi Kojima's pound cake is a typical batter cake. The production method is the sugar-oil mixing method, that is, first mix liquid and whipped butter, and then mix dry powder ingredients. When I was making it, I changed the method of making egg-style pound cake, that is, mix the egg yolks with the whipped butter, separate the egg whites and beat them separately, and finally mix them in batches. The advantages of this method are that firstly, baking powder can be omitted, and secondly, the risk of oil-water separation is basically avoided, and the cake body is softer and denser. The steps for making the cake are quite detailed. I hope everyone can succeed~