Pound Cake With Cherries And Raisins
Nutrition
Calories: 362 kcalCarbohydrates: 57 gProtein: 10 gFat: 21 gSaturated Fat: 16 gCholesterol: 122 mgSodium: 26 mgFiber: 6 gSugar: 42 gVitamin A: 13.175 IUCalcium: 54 mgIron: 10 mg
Ingredients
- 12 tbsp unsalted butter
- 1 cup all-purpose flour
- 1/4 cup cake flour
- 1 tsp baking powder
- ¾ cup seedless dark raisin or currants
- 2 whole eggs
- 2 whole egg yolks
- 1 cup sugar
- 1/3 cup dark rum
- 3/4 cup glaceed green cherries rinsed in hot water and dried
Instructions
- Preheat the oven to 350°F Butter and flour an 8-1/2 X 4-1/2 X 2-1/2-inch loaf pan. Line the bottom with parchment paper and butter the paper.
- Place the butter in a bowl set over a pan of hot water. Stir until the butter is well softened and has the consistency of mayonnaise.
- Sift the flours with the baking powder. Sprinkle a bit over the raisins to prevent them from sinking during baking.
- Beat the eggs and yolks with the sugar until light and fluffy, about 6 to 8 minutes. Add the rum and beat until mixed. Fold in the sifted flour, bit by bit, until just blended. Gently fold in the butter, taking care not to deflate the mixture. Quickly fold in the raisins.
- Pour half the batter into the pan. Spread the cherries on top and add the remaining batter. Smooth the top of the cake. Bake approximately 1 hour. The cake is done when a cake tester inserted in the center comes out clean and the cake begins to shrink from the sides of the pan.
- Cool in the pan for 10 minutes, then turn onto a rack.