Post by SeaDragon on Dec 3, 2017 18:53:53 GMT 10
Pound Cake with Rum
Recipe from The Cook and The Chef (ABC TV), Wednesday, 20 May 2009: Season 4 Episode 15
Traditionally with pound cakes, the eggs were weighed and then an equal part of sugar, butter and flour added. It is dense moist rich butter cake.
Ingredients:
250g butter, room temperature
250g sugar
4-5 large eggs (room temperature)
250g flour
50mls dark rum
Vanilla bean
250g dried fruit, soaked in 50mls rum
5-10g baking powder***
Zest of 1 lemon
Zest of 1 orange
A little citrus zest for the top
Method:
Scrape a vanilla bean and soak in the dark rum.
Whisk the butter until light and fluffy. Add the sugar and keep whisking until dissolved. Add the eggs one at a time ensuring they are incorporated between additions.
Fold in the flour, the rum (vanilla bean removed), the soaked fruit, the baking powder and the orange and lemon zests.
Spoon into a greased loaf pan, top with lime zest (or could be lemon or orange zest) and bake 175°C for about 40 - 50 minutes.
***Traditionally there would have been no dried fruit or zest or baking powder added. The baking powder lightens the mix.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 20 May 2009: Season 4 Episode 15
Traditionally with pound cakes, the eggs were weighed and then an equal part of sugar, butter and flour added. It is dense moist rich butter cake.
Ingredients:
250g butter, room temperature
250g sugar
4-5 large eggs (room temperature)
250g flour
50mls dark rum
Vanilla bean
250g dried fruit, soaked in 50mls rum
5-10g baking powder***
Zest of 1 lemon
Zest of 1 orange
A little citrus zest for the top
Method:
Scrape a vanilla bean and soak in the dark rum.
Whisk the butter until light and fluffy. Add the sugar and keep whisking until dissolved. Add the eggs one at a time ensuring they are incorporated between additions.
Fold in the flour, the rum (vanilla bean removed), the soaked fruit, the baking powder and the orange and lemon zests.
Spoon into a greased loaf pan, top with lime zest (or could be lemon or orange zest) and bake 175°C for about 40 - 50 minutes.
***Traditionally there would have been no dried fruit or zest or baking powder added. The baking powder lightens the mix.