Easy Fruit Cake (for grownups, too)
Ever since I was a kid, I've often made pound cake. As I got older, recipes full of butter and flour make it easy to get fat! I'm worried about that. So, I reduced the butter and flour and came up with this moist and delicious cake. It'll fully satisfy you.
There's not a lot of butter, flour, or sugar, but it's delicious as-is. It's like a cake from a high-end cake shop! It's delicious the same day or the next. However, if you over-bake it, it will dry out, so be careful! Recipe by Asamato
Easy Fruit Cake (for grownups, too)
Ever since I was a kid, I've often made pound cake. As I got older, recipes full of butter and flour make it easy to get fat! I'm worried about that. So, I reduced the butter and flour and came up with this moist and delicious cake. It'll fully satisfy you.
There's not a lot of butter, flour, or sugar, but it's delicious as-is. It's like a cake from a high-end cake shop! It's delicious the same day or the next. However, if you over-bake it, it will dry out, so be careful! Recipe by Asamato
Cooking Instructions
- 1
Drain the dried fruit and mix with 2 teaspoons of flour (amount separate from listed ingredients). Lightly roast the walnuts and chop them up. Melt the butter.
- 2
Preheat the oven to 170°C. Line the pound cake mold with parchment paper.
- 3
Add the eggs to the sugar and beat well.
- 4
Add the almond flour and mix. Sift the ❤ ingredients into the bowl and mix.
- 5
Add the melted butter and mix. Then mix in the ★ ingredients.
- 6
Pour the batter into the cake mold and bake at 170°C for 35 minutes. It's ready when a toothpick or skewer inserted in the center comes out clean.
- 7
Remove from the mold and brush the entire surface with rum while still hot. Wrap tightly with aluminum foil and leave to cool.
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