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ラムレーズンパウンドケーキ｜小麦粉だいすきさんのレシピ書き起こし

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I like flour

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Ingredients

ラムレーズン : 135g
胡桃 : 30g
egg : 2 pieces (85g)
無塩バター : 85g
グラニュー糖 : 85g
（A）薄力粉 : 85g
（A）ベーキングパウダー : 1g
水 : 25g
砂糖 : 15g
ラム酒 : 35g

Time required

minutes

Procedure

1) Prepare the dough 00:17
Break the egg into a bowl, thaw it, and return it to room temperature.
Wipe off the water from the rum raisins.
2) Mix butter and granulated sugar 01:12
Put butter and granulated sugar (A) in another bowl and mix.
Whisk at high speed with a hand mixer for about 5 minutes until it turns white.
3) Add eggs and flour 01:55
Add eggs to 2 little by little and mix at low speed with a hand mixer each time.
Add (A) by sifting and mix with a spatula about 80 times from the bottom.
4) Put the dough in a mold 03:27
Add rum raisins and walnuts and mix.
Pour into a mold and rub the dough on both sides.
5) 生地を焼く 04:30
Bake in an oven at 180 ° C for 15 minutes and remove from the oven once.
Make a vertical cut and bake in an oven at 180 ° C for another 30 minutes.
When it is burnt, remove the steam and remove it from the mold to remove the rough heat.
6) ラム酒シロップを作る 05:23
鍋に水と砂糖を入れ、火にかけて沸騰をさせる。
沸騰をしたら火から下ろし、粗熱を取ってラム酒と混ぜる。
7) 仕上げる 06:11
パウンドケーキ全体にシロップを塗り、ラップで二重に包む。
冷蔵庫に入れ、1週間程寝かせたら完成。

Point

・ Put a cooking sheet on the pound cake in advance.
・ Unsalted butter should be softened by returning it to room temperature in advance.
-Regular raisins may be used instead of rum raisins.
・ When heating the syrup, be careful not to mix it.
・ If you put the pound cake in the refrigerator, it will be more delicious.