Dry fruit pound cake

In the first season of the documentary, China on the tip of the tongue, there was an episode of The Taste of Time, the first sentence of which states: “Time is the best friend of food, and time is the worst enemy of food”. In order to preserve food, many ancient methods, such as pickled, dry and intoxicated, have been used to process food, and have unexpectedly acquired tastes different from, and sometimes even more fertilizing, food. Time has spoiled some good food, but it's also brewing some fragrance, as is today's dry fruit pound cake. The place of pound cake in the cake world is like vanilla ice cream in the world of ice cream, the foundation, the classic. The pound cake originated in England in the eighteenth century, when there were only four kinds of material, one pound of sugar, one pound of flour, one pound of eggs, one pound of butter, and today's pound cake is quite diverse and tasteful as the formula diversifys. The first time I tried to bake a pound cake was in the summer of 2014, when King's lemon pound cake was chosen, with a particularly fresh taste. A few days ago, it was a coincidence to read Mr. Hao’s dry pound cake recipe (which was slightly adjusted by Mr. Hao’s formulation), the rich dried nuts and nuts were fragrances of nature, and the baked cakes were not only filled with rum and syrup, but also frozen for three days before they could start eating. Fifteen days later was the best season, and so many layers of change in the cakes could not be said to be true because of time. Get used to the fineness of cream, the smoothness of mousse, the softness of the wind, the fragrance of the cheese. The thick cream, the sweetness of the dried fruit, the freshness of the nuts, and the plainness of the wine, the plainness of the face, the plainness and affection of our childhood, the white bread with the taste of wine, the wieners of the school's commissary, the white lotus of the Mid-Autumn Festival, the chowder horn of the Spring Festival... It's them, it's not them, it's the sum of the flavors we remember, and then it's divided into the mood of eating snacks when we were little, and the simple pleasure of having food when we were little. Fifteen days of waiting in exchange for a sweet one; 15 days of patience in exchange for a gift of good food; and waiting because time gives this pound of cake the taste of happiness..