European cuisine

Easy

Rum Raisin and Walnut Pound Cake

Today’s snack is my favorite rum raisin pound cake. I need to let it sit for a week before I make it and eat it, but it’s a moist, soft, delicious cake!

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Recipe

PRE TIME: 30 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 15 min

4 SERVING

Ingredients:

2.9 oz. Unsalted butter
2.9 oz. Eggs
2.9 oz. Cake flour
1/4 tsp. Baking powder
4.7 oz. Rum raisins
1 oz. Roasted walnuts
Rum syrup
1.2 oz. Rum
0.5 oz. Sugar
0.8 oz. Water

Directions:

Put butter and sugar that have been returned to room temperature in a bowl and mix with a spatula.

Whisk at high speed with a hand mixer for 4 to 5 minutes.

Add the eggs in 5 to 6 portions, and mix them at low speed with a hand mixer so that there is no unevenness.

Add the shaken powder at once and mix it with a rubber spatula about 80 times from the bottom.

Add rum raisins and walnuts and mix them roughly.

Pour the dough into the mold, dent the center, and rub the dough on both edges of the mold.

Bake in an oven at 356 °F/180 °C for 40 to 45 minutes. If you stick a bamboo skewer and nothing comes along, it's OK.

As soon as it is baked, remove it from the mold, attach a paper pattern, and remove the rough heat.

Make rum syrup: Put water and sugar in a small pot and bring to a boil to completely dissolve the sugar. Remove from heat and add rum when cold.

Soak the generous amount of rum syrup on all sides of the heated pound cake.

When the pound cake has cooled completely, double-pitch and wrap it. Let it sit in the refrigerator for about 5 days before you eat it. Enjoy!