Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, rum raisin and walnut pound cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Rum Raisin and Walnut Pound Cake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Rum Raisin and Walnut Pound Cake is something that I’ve loved my whole life. They are nice and they look wonderful.
Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard. Author of "Daisy Cake Bakes," Kim Nelson is in the kitchen making a mouth-watering rum raisin pound cake with homemade sauce. Get more Home & Family Recipes.
To begin with this recipe, we have to first prepare a few components. You can cook rum raisin and walnut pound cake using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rum Raisin and Walnut Pound Cake:
- Make ready 100 grams Cake flour
- Get 20 grams Almond flour
- Make ready 3 grams Baking powder
- Make ready 120 grams Unsalted butter
- Prepare 90 grams Granulated sugar
- Get 2 Egg (medium size)
- Make ready 50 grams Raisins (Mixed is fine)
- Prepare 50 grams Walnuts
- Get 30 ml Rum
- Get 1 dash Jam (I used apricot)
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Steps to make Rum Raisin and Walnut Pound Cake:
- Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
- 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.
- Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
- Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
- Sift the flour once more into the mixture, and fold it in with a spatula.
- Pour the batter into the tin, and make the middle part sink a little.
- Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
- 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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So that’s going to wrap this up with this exceptional food rum raisin and walnut pound cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
