-
1
Soak the dried fruit in the brandy overnight.
-
2
It's not mandatory.
-
3
Combine the flour and baking powder, and sift.
-
4
Bring the eggs and butter to room temperature.
-
5
Line the pan with parchment paper.
-
6
Preheat the oven to 170C.
-
7
Cream the butter until it turns white.
-
8
If you melt it until it becomes liquid, the flavor will deteriorate.
-
9
Add the sugar, and mix well.
-
10
Beat the eggs, and add in 5 batches.
-
11
(If you mix the mixture well at this point, you will have a delicate and smooth cake.)
-
12
Drain the excess liquid from the dried fruit, and coat with 1 tablespoon of the sifted flour.
-
13
It will prevent them from sinking in the cake.
-
14
Add the remaining sifted flour to Step 4, followed by the dried fruit, then fold them into the batter in with a spatula.
-
15
Make sure the mixture is not lumpy!
-
16
Mix in the brandy.
-
17
Pour the batter into the pan, and drop it onto the counter about 3 times from the height of 20 cm to remove the air bubbles.
-
18
Bake in the preheated oven for 30-40 minutes at 170C.
-
19
Insert a bamboo skewer and when it comes out clean, it's done.
-
20
If it seems like it might burn halfway through, cover with aluminium foil and continue baking.
-
21
Let it cool, and cover with plastic wrap.
-
22
This will make the cake moist.
-
23
Cut into slices the next day.
-
24
Pound cakes taste delicious after 2-3 days.
-
25
I made it with 60 g of dried fruit this time.
-
26
Please bring the eggs to room temperature before using them If they are still cold, they will make the butter cold, and make the mixture separate easily.
