Cranberry pound cake
By VicentaLakin
The pound cake is also called fat cake because it's hot, but don't worry about the heat if you want to eat dessert. All the sweets are no better than boiled cabbage. The mouth of a pound cake is thick, it's cool, it's like ice cream, it's like vanilla ice cream in the ice cream world, it's the foundation, the classics, the elders in the elders. This pound cake, with sour and sweet cranberry dried, makes the cake taste more rich。
Recipe Recommendations
- butter 150 grams
- powdered sugar 120 grams
- low powder 150 grams
- egg liquid 125 grams
- baking powder 2 grams
- dried cranberries 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry pound cake
1
The butter room is softened and the finger is applied gently。
2
Sugar powder is added to butter, and the head is pressed with an egg-beater to prevent the spilling of sugar powder during the break。
3
Cranberry-dry-drive backup。
4
The egg-beater is high-speed butter and lightweight。
5
The egg fluid was added to butter three to five times, each time after full integration with the egg fluid。
6
The egg fluid is fully integrated with butter, loose and eggy yellow。
7
Sifting low powder and powdering, both of which can be screened earlier。
8
With a razor, flip to even smooth。
9
The cranberry is added to the paste, evenly mixed。
10
Load in the mold and wipe it with a razor。
11
The oven is pre-heated, the oven is set on fire, 180 degrees and 40 minutes, and the oven is about 155 degrees and 28 minutes, with a cut in the middle of the cake for about 10 to 20 minutes。
12
The time has come to take out the cake, and it will be better to eat it while the membrane is in the heat and the fridge is frozen for three days。
13
The finished product。
14
The finished product。
15
The finished product。
16
The finished product。