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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, rum raisin and walnut pound cake. It is one of my favorites. 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Rum Raisin and Walnut Pound Cake is something that I have loved my entire life. They’re nice and they look fantastic.

Here is how you achieve it. Line the cake tin with parchment paper. Cream the butter well using a hand mixer. Add the sugar in batches and mix well.

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

Additional ingredients are sometimes used, such as chocolate and rum. A rather "plain" Rum Raisin Cake now sounded like a great idea. I took a molasses cake recipe I once modified as the base. Then, I changed the balance of brown sugar and molasses, soaked plenty of raisins in plenty of rum and set out to make the cake.

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!

I took a molasses cake recipe I once modified as the base. Then, I changed the balance of brown sugar and molasses, soaked plenty of raisins in plenty of rum and set out to make the cake. Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard. It should be called chocolate rum raisin cake because the chocolate is definitely powerful.

So that’s going to wrap it up with this exceptional food rum raisin and walnut pound cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!