Main Ingredients:
Butter: 100g; Powdered Sugar: 70g; Eggs: 2; Baking Powder: 100g; Raisins: 30g; Cranberries: 20g.
Additional Ingredients:
Vanilla Extract: as needed; Rum: 10g (for sugar syrup); Water: 30g (for sugar syrup); Sugar: 20g (for sugar syrup).
Flavor: Creamy; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Wine-Soaked Fruit Pound Cake
Soften the butter and mix it into a paste with a scraper.
Sift in the powdered sugar and mix briefly.
Use an egg beater to beat the butter until it turns pale in color, expands in volume, add vanilla extract, and mix on low speed.
Add the beaten eggs in 3 to 4 batches, making sure to mix thoroughly with the butter before adding the next batch.
Mix the cake flour and baking powder together, sift, add to the butter, mix gently, avoid overmixing.
Soak the raisins and cranberries in rum until soft, then add to the butter mixture, and mix well.
Pour the butter mixture into the mold, spread it with a small spatula to create a high edge on both sides and a lower center, allowing it to crack naturally during baking. If you prefer a neat opening, simply flatten the butter mixture and make a cut with a knife after 20 minutes of baking.
Bake at 180 degrees Celsius, small mold for 40 minutes, large mold for 55-60 minutes, adjust temperature and time according to your oven.
Remove from the oven, immediately remove from the mold, brush with sugar syrup while warm, wrap in plastic wrap, refrigerate, and let the flavors develop. (Sugar syrup: Boil water and sugar, remove from heat, let it cool slightly, then add rum and mix well).
