Moist Umeshu Pound Cake
I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.
If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima
Moist Umeshu Pound Cake
I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.
If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima
Cooking Instructions
- 1
Prep: Bring the butter and egg to room temperature. Sift the cake flour and baking powder together.
- 2
Put the butter in a bowl, and whisk until smooth. Add the sugar in 2-3 batches and mix until light and fluffy.
- 3
Add the beaten egg to the butter in 2-3 batches, whisking well between additions.
- 4
Add the salt and the umeshu for baking. Coat the minced plums in a little flour from Step 1. Add the flour as well as the plums and mix together with a rubber spatula.
- 5
Put the batter into a paper-lined poundcake mold, and bake for 40 to 45 minutes in a 320-340°F/160-170°C oven.
- 6
Brush the top with the umeshu to finish while the cake is still hot.
- 7
When the cake has cooled down, cover with plastic wrap. Store the cake in the refrigerator. It is best to eat 2-3 days after baking, when the flavors have melded.
- 8
Slice to your desired thickness and enjoy. It keeps well due to the umeshu, and will no doubt be well-received.
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