Rum Raisin Pound Cake

Name: Rum Raisin Pound Cake
Cuisine: American
Ingredients: 3 Egg (Medium); 140 grams Granulated sugar; 135 grams Cake flour; 130 grams Unsalted butter or margarine; 1 tbsp Rum; 70 grams Rum raisin; 60 grams [a] Water; 20 grams Granulated sugar; 2 tsp Rum

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

3Egg (Medium)
140 gramsGranulated sugar
135 gramsCake flour
130 gramsUnsalted butter or margarine
1 tbspRum
70 gramsRum raisin
60 grams[a] Water
20 gramsGranulated sugar
2 tspRum

Saved

Steps

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.