Fragrant Syrup-Glazed Fruit Pound Cake
Rich and Flavorful Fruit Pound Cake for Your Home
Introducing a moist and sweet Fruit Pound Cake! We’ve enhanced its aroma by brushing the warm, freshly baked cake generously with the syrup from the preserved fruits. Experience a luxurious flavor that fills your mouth, right in your own kitchen!
Pound Cake Base Ingredients- 200g softened unsalted butter
- 180g granulated sugar
- 180g cake flour, sifted
- 20g almond powder
- 3g baking powder
- 120g pre-processed dried fruits (drained)
Fruit Pre-processing (Rum Syrup Infusion)- Rum, 1 part (based on fruit weight)
- Sugar syrup (1:1 sugar-water), 2 parts
- Orange peel, julienned
- Lemon peel, julienned
- Cranberries (enough to be fully submerged in syrup)
- Rum, 1 part (based on fruit weight)
- Sugar syrup (1:1 sugar-water), 2 parts
- Orange peel, julienned
- Lemon peel, julienned
- Cranberries (enough to be fully submerged in syrup)
Cooking Instructions
Step 1
First, cream the softened room-temperature butter with granulated sugar until it turns pale ivory and the sugar is no longer gritty. This process, called ‘creaming’, is crucial for a tender cake texture.
Step 2
Gradually add room-temperature eggs, 3-4 additions, whisking well after each addition to prevent separation. This step ensures a moist and tender pound cake. Add the next portion of egg when the mixture starts to look dissolved and slightly separated.
Step 3
Sift the cake flour, almond powder, and baking powder into the bowl. Gently fold them into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
Step 4
Once the base is partially mixed, add the pre-processed dried fruits (orange peel, lemon peel, cranberries, etc.) after lightly draining them. Fold them into the batter until evenly distributed. This ensures that the fruits are well-placed throughout the cake after baking.
Step 5
Don’t discard the leftover rum syrup from processing the fruits! This syrup is essential for adding moisture and flavor to the pound cake after baking. Strain it and set it aside.
Step 6
Pour the batter into a pound cake pan. Smooth the top or create a slight indentation in the center to encourage a domed rise during baking. Bake in a preheated 180°C (350°F) oven for 25-35 minutes, or until golden brown and a skewer inserted into the center comes out clean. Once baked, remove the cake from the pan immediately and brush it generously with the reserved rum syrup for extra moisture and fragrance.
