| Brandy Pound Cake Recipe |
Ingredients |
A
- 420g butter
- 435g superfine sugar
- 30g honey
- 6g salt
- 127g high protein flour
- 15g milk powder
B
C
- 390g
- 130g high protein flour
- 6g baking powder
D
- 170g raisins
- 65g mixed peels
- 100g rum
- 2g cinnamon powder
|
Direction
|
- Soak raisins and mixed peels from ingredients D in brandy overnight before baking this cake. Drained the raisins and mixed peels when using them later.
- Beat butter and sugar from ingredients A until creamy. Add in honey and salt, mix evenly before folding in high protein flour and milk powder.
- Add in eggs gradually into the mixture from Step 1, mix evenly.
- Sift ingredients C together before adding them into cake mixture from Step 2.
- Add in ingredients D into the cake batter and blend evenly. Pour the batter into cake tin.
- Bake the cake in preheated oven at temperature of 170°C for 45 minutes before removing it from oven to cool.
|
|