Orange Grape Pound Cake

Overview

The pound cake is filled with diced orange peel and raisins, plus orange peel to enhance the flavor and orange juice to moisten it, making it extremely sweet and delicious. It’s perfect to pair with a cup of green tea——

Tags

• baking
• children
• cake
• afternoon tea
• dinner with friends
• baking powder
• candied orange peel
• clear water
• egg
• freshly squeezed orange juice
• low gluten flour
• orange zest
• raisins
• rum
• unsalted butter
• fine sugar

Ingredients

Steps

1. 1 Accurate weighing of various materials

   

2. 2 Soak raisins in rum for more than 2 hours in advance, and soak candied orange peels in water for more than 2 hours;

   

3. 3 Squeeze the soaked raisins and candied orange peels dry with a sterilized tea towel, and reserve the wine and water used to soak the raisins and orange peels;

   

4. 4 Take equal amounts of water for soaking raisins and water for soaking orange peels, mix evenly, and set aside for brushing;

   

5. 5 One fresh orange, wash thoroughly and rinse with hot water;

   

6. 6 Squeeze orange juice and set aside orange zest;

   

7. 7 Mix flour and baking powder and sift, set aside;

   

8. 8 Fully soften the butter at room temperature and set aside;

   

9. 9 Put the butter and caster sugar together in a large bowl;

   

10. 10 Use an electric mixer to beat the eggs at slow speed until the color turns white and the texture is fluffy;

    

11. 11 Add the eggs in batches, one at a time, and add the next one after beating evenly;

    

12. 12 Beat until it is more fluffy, all the sugar has melted, and the texture is fine; (If you find that the oil and water are separated, you can add a little flour and beat together)

    

13. 13 Finally add orange juice and beat evenly;

    

14. 14 Add sifted flour and baking powder;

    

15. 15 Change the scraper and mix evenly;

    

16. 16 Add raisins, candied orange peel and orange zest;

    

17. 17 Cut and mix evenly to form cake batter;

    

18. 18 Grease the mold with a layer of melted butter (out of the amount);

    

19. 19 Pour the cake batter into the mold (no need to grease the paper film), 8 minutes full;

    

20. 20 Preheat the oven to 180 degrees, put the cake in, and wait for 15 minutes;

    

21. 21 Take it out after 5 minutes, use a sharp knife to make a cut in the middle (this step can be omitted, you can also not make a cut), put it into the oven again, and bake for another 20 to 25 minutes until cooked. Use a bamboo skewer to test for doneness - insert the bamboo skewer and pull it out, only if no sticky batter comes out)

    

22. 22 Unmold while it's hot, and brush the surface and sides of the cake with the brushing liquid continuously. You can brush more.

    

23. 23 After the cake is completely cooled, seal it and keep it refrigerated for 2 or 3 days. It will taste best——