Step-by-Step Guide to Prepare Favorite Rum Raisin Pound Cake
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Perfect Rum Raisin Pound Cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rum Raisin 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 Rum Raisin Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Rum Raisin Pound Cake using 9 ingredients and 9 steps. Here is how you cook it.
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
Ingredients and spices that need to be Take to make Rum Raisin Pound Cake:
- 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
Steps to make Rum Raisin Pound Cake
- Combine and heat the [a] ingredients in a pan. Turn the heat off when the granulated sugar dissolves. Let it cool.
- Preheat the oven to 180℃. Chop up the rum raisin roughly, and sift the flour 3 times. Melt the butter.
- 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.
- 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.
- Fold in the flour lightly to avoid any lumps. Don't mix too much! Add the rum.
- Mix in the melted hot butter. Also add the rum raisin.
- Pour the dough into the pound cake tin, filling up to about 70-80%. Bake for 40-50 minutes.
- 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.
- 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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