Recipe of Super Quick Homemade Rum Raisin and Walnut Pound Cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rum raisin and walnut pound cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Rum Raisin and Walnut Pound Cake is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Rum Raisin and Walnut Pound Cake is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have rum raisin and walnut pound cake using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rum Raisin and Walnut Pound Cake:

1. Make ready 100 grams Cake flour
2. Prepare 20 grams Almond flour
3. Make ready 3 grams Baking powder
4. Prepare 120 grams Unsalted butter
5. Get 90 grams Granulated sugar
6. Make ready 2 Egg (medium size)
7. Get 50 grams Raisins (Mixed is fine)
8. Prepare 50 grams Walnuts
9. Get 30 ml Rum
10. Prepare 1 dash Jam (I used apricot)

Steps to make Rum Raisin and Walnut Pound Cake:

1. Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
2. Bring the butter and eggs to room temperature. Line the cake tin with parchment paper. Sift the flour and preheat the oven to 180°C.
3. Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
4. Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
5. Sift the flour once more into the mixture, and fold it in with a spatula.
6. Pour the batter into the tin, and make the middle part sink a little.
7. Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
8. Remove it from the tin and spread the jam on the surface. Cover it tightly with aluminium foil, and put it in the fridge. I leave it for 3 days. It becomes really moist and tasty…

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