Fruit Pound Cake
Dense, sweet, moist, rich in orange aroma, and full of dried fruits... a gorgeous and sweet afternoon tea. To cut through the richness, I brewed a cup of Earl Grey tea. The two flavors complement each other perfectly.
Story
Dense, sweet, moist, rich in orange aroma, and full of dried fruits... a gorgeous and sweet afternoon tea. To cut through the richness, I brewed a cup of Earl Grey tea. The two flavors complement each other perfectly.
Ingredients
butter
120g
sugar
100g
small free-range chicken eggs
3个
vanilla extract
少许
cake flour
150g
baking powder
3/4小匙
raisins
60g
dried prunes
10g
lemon zest
1
green kumquat zest, half
small green kumquat juice, more than half.
dried cherry tomatoes
40g
rum
15g
Instructions
1
Step 1
Wash the raisins, dried prunes, and dried cherry tomatoes. Dice the dried cherry tomatoes into pieces the same size as the raisins. Zest the lemon and green kumquats, mix well, add rum and green kumquat juice, and soak for one hour.
2
Step 2
Grease the mold with butter and line with baking parchment paper. Sift the cake flour and baking powder together and set aside. Beat the eggs and set aside. Preheat the oven to 170°C.
3
Step 3
Stir the butter until soft, add the sugar, and beat until white and fluffy.
4
Step 4
Add the beaten egg in batches and mix evenly. Make sure to wait until it is completely mixed before adding the next batch.
5
Step 5
Sift in the cake flour and mix evenly. Add the marinated dried fruits, mix well, and then fill into the mold. The cake batter is very thick and heavy; the dried fruits do not need to be coated in flour and will not sink, but it is best to use a spoon or something similar to assist when putting it into the mold. Smooth the surface and bake in the middle-lower rack of the oven for about 50 minutes. Check it around the 15 to 20-minute mark; if a thin skin has formed on the surface, take the cake out and make a vertical slit down the middle.
