Raisin Pound Cake

Overview

Pound cake is a simple basic cake with a solid yet delicate taste. The combination of butter and flour makes the cake rich and delicious, and it is even more nutritious when eaten with nuts. The mold size is: 21.5*12.5*5.7cm. The formula is for 1 mold. Please adjust the formula according to the mold size.

Tags

• pastries
• baking
• good looks
• baking powder
• butter
• dried fruits
• low gluten flour
• maltose
• raisins
• white chocolate
• whole egg liquid
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cut butter into small pieces and soften at room temperature

   

2. 2 Beat softened butter at room temperature with a whisk until smooth. Add powdered sugar and a pinch of salt. Continue beating with a whisk until white and swollen

   

3. 3 Add the egg liquid in 2-3 times, using a whisk each time to beat the butter until the egg liquid is completely absorbed before adding the next time

   

4. 4 Completely absorb the egg liquid and whip it into white and expanded butter

   

5. 5 Mix the low-gluten flour and baking powder, sift and add to the butter, use a spatula to cut and mix into a batter, mix until no dry powder is visible. Do not over-mix to avoid gluten in the flour.

   

6. 6 Cut the white chocolate into small pieces and melt in hot water at 60 degrees

   

7. 7 Add the melted chocolate to the batter and mix well

   

8. 8 Raisins are added to the batter

   

9. 9 Pour the batter into the mold, smooth the surface with a spatula, and place it in the middle rack of a preheated oven at 170 degrees for 40 minutes

   

10. 10 After baking for 10 minutes, take it out, score a line in the middle with a knife, then return it to the oven and continue baking for the remaining 30 minutes

    

11. 11 After baking, take it out of the oven and let it cool for a while to remove from the mold. Pour an appropriate amount of honey or maltose in the middle

    

12. 12 Decorate with dried fruits