The pound cake originally originated in the United Kingdom. Because of the fact that in the past, butter, sugar, eggs, and low-gluten flour were each named 1 pound. This pound cake with rum stained fruit diced, rich in milk, fragrant, refreshing and not greasy, so it is my favorite pound cake ~
Butter and egg liquid are warmed up at room temperature
Mix low-gluten powder and baking powder
Cut the dried fruit into diced, add rum and marinate for more than 1 hour.
After the butter is softened, put it in a mixing bowl and stir it with a whisk to a soft creamy
Add half of the powdered sugar and send it to the white fluffy
Add the remaining powdered sugar, continue to send, so that the powdered sugar is evenly distributed, the butter is fully wrapped in air, fluffy and light
Egg liquid is broken up and added in four times. Each time, it should be mixed well with butter and then added to prevent water and oil separation.
Add a mixture of low-gluten flour and baking powder, scrape with a squeegee until the batter is evenly mixed.
Continue to stir until the batter is shiny. This level of batter will squash, it will swell high and beautiful after baking, and has a soft and soft taste.
Add the stained fruit diced, and pour the excess rum. Stir the batter evenly.
Divide the batter into the mold for baking the paper with a squeegee, and smear the surface to the middle and lower the sides.
The oven is preheated to 170 degrees, fired up and down, and after baking for about 20 minutes, the surface is slightly colored and hardened. Take out the knife with a smashed water and draw a knife in the longitudinal direction. This will be more beautiful after cracking.
Continue to bake for 40 minutes, release the mold, and place it on a cooling rack for cooling.
The mold is a rectangular grooved mold made in Japan, the size is 17.4cm*8cm*6cm