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1
Bring the eggs and butter to room temperature.
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2
Line the pound cake pan with parchment paper, and preheat the oven to 170C.
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3
Cut the brandy-soaked fruit into 1 cm chunks, and lightly pat dry excess water with a paper towel.
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4
Measure all the ingredients.
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5
Combine the flour and baking powder, and sift.
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6
Set aside 1 tablespoon.
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7
Cream the butter until it becomes as soft as mayonnaise.
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8
(When you are in a hurry, microwave for about 50 seconds at 300 W right after taking out from the fridge.)
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9
Add the sugar, and mix well until the mixture becomes white and fluffy.
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10
Beat the eggs well, gradually add to the bowl, and mix.
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11
When you add them at once or when they are cold, the mixture will separate.
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12
Add the brandy.
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13
Brandy used to soak fruit will be even more flavorful.
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14
Add the sifted flour and baking powder, and fold in until there are no flour streaks.
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15
Coat the fruit with the flour mixture set aside during Step 2 (to prevent from sinking in the batter), and mix with the Step 8 batter.
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16
Pour the batter into the pan.
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17
Drop it on the counter a few times to remove air bubbles, then bake for 40 - 45 minutes at 170C.
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18
Take it out from the oven after 11 - 12 minutes.
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19
Score the center of the cake so the finish will look beautiful (optional).
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20
When baked, remove from the pan.
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21
Brush the cake surface with plenty of brandy while the cake is still hot.
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22
Let it cool on a rack, tightly cover with plastic wrap, and let it set for at least one day.
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23
The brandy will be absorbed by the cake and taste more delicious after 2 - 3 days.
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24
I used this recipe for brandy-soaked fruits.
