Dried fruit pound cake is rich in a variety of dried fruits and nuts, this rich dried fruit pound cake is baked and refrigerated for a few days after eating it will taste better. The reason is that the aroma of dried fruits and nuts is thoroughly integrated into the cake, and every bite of the cake is full of dried fruit smell, which feels like a lot of happiness. For a while, I made some sugar-stained tangerine peels, which were used to make pastries such as bread cakes, which tasted super good; the bites in a piece of cake were full of fragrant dry fruit, which can be described as baking bringing another kind of happiness. The preservation time of the pound cake is relatively long, as long as the pound cake is sealed with plastic wrap; this can isolate the air and moisture, and can also be wrapped with two layers of plastic wrap, so that it can be stored in the refrigerator for at least 2-3 weeks. I personally like to eat fluffy pound cakes, usually I put them at room temperature for 20-60 minutes to warm up, personally I think the taste is quite delicious. Of course, you can also cut well and eat directly, so that the taste is more solid, anyway, it is casual, as long as it is delicious.
by kl Leyou 【Official Certified Master of Bean Fruit Cuisine】
Butter 90g
Powdered sugar 90g
Eggs 75g
Low gluten powder 90g
Baking powder 1g
Dried mango 20g
Dried cranberries 20g
Sugar stained tangerine peel 30g
Walnuts 30g
Raisins 30g
1: Soak the dried raisins and dried cranberries in warm water for about 15 minutes, then use kitchen paper to dry the excess water, cut into small pieces with sugar-stained tangerine peel and roasted walnuts for later.
2: Mix the room temperature butter with powdered sugar and a spatula.
3: Use an electric whisk to beat the butter powdered sugar until the color is white and bulky, and then add the egg liquid to beat it 5 times.
4, each time the egg liquid is added, stir until the butter completely absorbs the egg liquid and then add the next amount.
5: Whisk the egg mixture and butter through the low gluten powder and baking powder.
6: Mix with a spatula until there are no particles.
7. Add all the dried walnuts.
8: Stir well.
9, the oven up and down the fire preheating 190 degrees, put the mixed cake paste into the 21cmx6.7cmx5.5cm rectangular live bottom mold about 7-8 points full, after the mold with a spatula to smooth the cake paste surface, the cake paste at both ends needs to be higher, because in the baking process after the cake paste is expanded and the middle batter is consistent and neat, the oven is preheated into the oven, the temperature is adjusted to 180 degrees above and below the fire for 45-50 minutes.
10, after the cake baking for 10 minutes, the surface of the cake paste can be taken out when it starts to solidify slightly, use a knife to cut a horizontal, the tail end of the two sides to keep do not scratch, this step can also be omitted, but I think it will look better after scratching.
11, the cake surface after the color can be covered with a piece of tin foil to continue baking, baked after baking to dry, if you are not in a hurry to eat, you can wrap a layer of plastic wrap to isolate the air, put in the refrigerator refrigeration for 2-3 days before eating, because the pound cake is rich in dried fruits, if you wait until 2-3 days later to eat can make the smell of dried fruits more integrated into the cake. Pound cake from the refrigerator after eating how much to eat how much to cut, and then room temperature after 20-40 minutes after the cake will be soft, you can also put into the crisper box microwave microwave low heat to warm up, the rest of the pound cake wrapped in plastic wrap sealed into the refrigerator can be stored for two weeks.
12. Finished product.
13. Finished product.
14. Finished product.
15. Finished product.
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18. Finished product.
-The oven temperature needs to be adjusted according to each oven, so it is recommended to put in an oven thermometer to test the temperature. -Dried fruits such as prunes and sweet almonds can be selected.
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