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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rum raisin and walnut pound cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Rum Raisin and Walnut Pound Cake is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Rum Raisin and Walnut Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

Immerse the raisins in hot water beforehand, then soak them in rum. Bring the butter and eggs to room temperature. Line the cake tin with parchment paper. Cream the butter well using a hand mixer.

To get started 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 that.

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

Add eggs, one at a time, beating well after each addition. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside.

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…
  9. Ready to serve and ENJOY!

Add the cream and rum and bring to a simmer. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition. Rum-Raisin Bundt Cake proves to be the perfect cake for gift-giving.

So that is going to wrap it up for this special food rum raisin and walnut pound cake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!