Rum Nut Cake
Overview
A small cupcake. Only in the winter do I dare to eat this kind of cake with relatively high calories. I usually take it to the office when I make it. The big ones will grow together, haha~
Tags
Ingredients
Steps
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Prepare materials
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Soak the dried fruits in rum for 1 hour, drain and set aside
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Beat the eggs and set aside
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After the butter and sugar are beaten, slowly add the egg liquid and beat until it becomes feathery
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Add powder
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After mixing until there is no dry powder, add dried fruits
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Mix well
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Pour it into a paper cup 80% full (I also put some melon seeds on top)
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Put into the preheated oven, middle layer, heat up and down, 180 degrees, 20 minutes (time and temperature are for reference)
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The cake is puffed up and can be taken out after the surface is colored
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It will taste better if you keep it for 1-2 days before eating
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It’s full of calories~, don’t be greedy
