Rum Raisin and Walnut Pound Cake

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I've made pound cakes with different fillings, but this one, made with what I had in the kitchen, was superb!

Let the middle sink when you are pouring the batter into the tin. When it has been in the oven for 10 minutes, make a vertical slit down the middle. That's about it really. Recipe by Uminohoshi purin

Rum Raisin and Walnut Pound Cake

I've made pound cakes with different fillings, but this one, made with what I had in the kitchen, was superb!

Let the middle sink when you are pouring the batter into the tin. When it has been in the oven for 10 minutes, make a vertical slit down the middle. That's about it really. Recipe by Uminohoshi purin

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Ingredients

8 servings
  1. 100 gramsCake flour
  2. 20 gramsAlmond flour
  3. 3 gramsBaking powder
  4. 120 gramsUnsalted butter
  5. 90 gramsGranulated sugar
  6. 2Egg (medium size)
  7. 50 gramsRaisins (Mixed is fine)
  8. 50 gramsWalnuts
  9. 30 mlRum
  10. 1 dashJam (I used apricot)

Cooking Instructions

  1. 1

    Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.

  2. 2

    Bring the butter and eggs to room temperature. Line the cake tin with parchment paper. Sift the flour and preheat the oven to 180°C.

  3. 3

    Cream the butter well using a hand mixer. Add the sugar in batches and mix well.

  4. 4

    Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.

  5. 5

    Sift the flour once more into the mixture, and fold it in with a spatula.

  6. 6

    Pour the batter into the tin, and make the middle part sink a little.

  7. 7

    Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.

  8. 8

    Remove it from the tin and spread the jam on the surface. Cover it tightly with aluminium foil, and put it in the fridge. I leave it for 3 days. It becomes really moist and tasty...

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