Cranberry pound cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 145 grams
- butter 140 grams
- egg liquid 120 grams
- dried cranberries 40 grams
- rum a little
- baking powder 2 grams
- powdered sugar 130 grams
- salt 1 gram
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry pound cake
1
The cranberry is soaked with rum。
2
House temperature melted butter with sugar powder。
3
With a razor。
4
The electro-pumper hit the butter white at a low speed and was fluffy。
5
The egg fluid was added three times, each time fully balanced and fully absorbed and the next time added。
6
Sift in low powder and powdered powder and mix。
7
Add cranberry。
8
Blend。
9
Into the mold。
10
Send it to the pre-heated mid-level of the oven and fire up and down at 160 degrees, 40 minutes。
11
It's cold out of the oven, and slices can eat。
12
You can't keep it under seal until you get the oil back。
13
The finished chart。Cranberry pound cake Make Tips
Please adjust the temperature according to your oven's characteristics; remove after about 15 minutes of baking when the surface forms a crust, and score it with a knife to make the cracks look better; cranberries can be replaced with other dried fruits; baking powder can be omitted; the mold size is 4 inches.