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Rum Raisin and Walnut Pound Cake
Rum Raisin and Walnut Pound Cake

Before you jump to Rum Raisin and Walnut Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to rum raisin and walnut pound cake recipe. To cook rum raisin and walnut pound cake you need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Rum Raisin and Walnut Pound Cake:
  1. Provide 100 grams Cake flour
  2. Provide 20 grams Almond flour
  3. Provide 3 grams Baking powder
  4. Take 120 grams Unsalted butter
  5. You need 90 grams Granulated sugar
  6. Provide 2 Egg (medium size)
  7. Take 50 grams Raisins (Mixed is fine)
  8. You need 50 grams Walnuts
  9. Take 30 ml Rum
  10. Take 1 dash Jam (I used apricot)
Instructions 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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