Rum Raisin Pound Cake
I've been making this cake since I was in junior high school. After experimenting with different procedures, I settled with this recipe.
I think that the hot water bath for the bowl should be around 40℃, which is the standard temperature for your bath.
I usedfor my rum raisin.
It's best served within 1-3 days. Recipe by r_takano
Rum Raisin Pound Cake
I've been making this cake since I was in junior high school. After experimenting with different procedures, I settled with this recipe.
I think that the hot water bath for the bowl should be around 40℃, which is the standard temperature for your bath.
I usedfor my rum raisin.
It's best served within 1-3 days. Recipe by r_takano
Cooking Instructions
- 1
Combine and heat the [a] ingredients in a pan. Turn the heat off when the granulated sugar dissolves. Let it cool.
- 2
Preheat the oven to 180℃. Chop up the rum raisin roughly, and sift the flour 3 times. Melt the butter.
- 3
Crack the eggs into a bowl, and add granulated sugar. Heat the bottom of the bowl over a hot water bath, and whip the mixture.
- 4
When it's about body temperature, take the bowl off from the hot water bath. Whip some more until it's thick enough that you can write letters on the surface.
- 5
Fold in the flour lightly to avoid any lumps. Don't mix too much! Add the rum.
- 6
Mix in the melted hot butter. Also add the rum raisin.
- 7
Pour the dough into the pound cake tin, filling up to about 70-80%. Bake for 40-50 minutes.
- 8
When the surface is browned after 15 minutes, make some cuts with a knife. When they look like they're going to burn, cover with a sheet of aluminum foil.
- 9
When done, test with a skewer and make sure it comes out clean. Let them cool down slightly. Brush on some syrup until the surface becomes moist.
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