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Before you jump to Rum Raisin and Walnut Pound Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, generally in the kitchen.
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As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. It is quite straightforward to live green, of course. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to rum raisin and walnut pound cake recipe. To make rum raisin and walnut pound cake you need 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rum Raisin and Walnut Pound Cake:
- Prepare 100 grams Cake flour
- Provide 20 grams Almond flour
- Use 3 grams Baking powder
- You need 120 grams Unsalted butter
- Take 90 grams Granulated sugar
- You need 2 Egg (medium size)
- You need 50 grams Raisins (Mixed is fine)
- Take 50 grams Walnuts
- Prepare 30 ml Rum
- Take 1 dash Jam (I used apricot)
Steps to make Rum Raisin and Walnut Pound Cake:
- Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
- 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.
- Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
- Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
- Sift the flour once more into the mixture, and fold it in with a spatula.
- Pour the batter into the tin, and make the middle part sink a little.
- Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
- 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…
Author of "Daisy Cake Bakes," Kim Nelson is baking A recipe for a rum raisin cake with walnuts and candied orange peel from a Ukrainian cookbook by. Set on rack and while still hot, pour over mixture of: sugar, oj and rum. A deliciously moist cake, which is packed full of rum-soaked raisins and walnuts. It's the perfect treat for afternoon tea, elevenses or for dessert. Rum-Raisin Bundt Cake proves to be the perfect cake for gift-giving.
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