How to Prepare Favorite Pecan-Black Currant Pound Cake
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Prepare Perfect Pecan-Black Currant Pound Cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pecan-Black Currant Pound Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pecan-Black Currant Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pecan-Black Currant Pound Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pecan-Black Currant Pound Cake estimated approx 90 min.
To get started with this particular recipe, we must prepare a few components. You can have Pecan-Black Currant Pound Cake using 12 ingredients and 5 steps. Here is how you cook that.
This cake combines flavours of summer and fall in a perfect and well-balanced way. The cinnamon in the crumbles gives that certain something. Enjoy!
Please use a baking tin of 20 cm (7.87 in) lenght.
Ingredients and spices that need to be Get to make Pecan-Black Currant Pound Cake:
- 25 g * flour
- 15 g * cane sugar
- 1/2 tsp * cinnamon
- Pinch salt *
- 10 g * butter
- 190 g soft butter
- 190 g sugar
- 190 g flour
- 1 tsp baking powder
- 3 eggs (medium size)
- 100 g pecan nuts
- 125 g Black currants
Steps to make Pecan-Black Currant Pound Cake
- Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles.
- Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould.
- Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix.
- Gently fold in the black currants and the pecans in the dough and fill in the baking tin.
- Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy!
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