Adding dried cranberries makes the pound cake even more sour and sweet. When roasted, the whole house will be filled with fragrance, which is great with breakfast and afternoon tea!
Ingredients
- Low-gluten flour 150g
- powdered sugar 150g
- unsalted butter 150g
- Dried cranberries 150g
- whole egg 3
- baking powder 4g
Instructions
- Beat the softened butter with an electric mixer until creamy.
- Add the powdered sugar in three additions and continue to beat until the butter is fluffy and white. Add the whole egg liquid in three additions and mix well.
- Add baking powder to flour, mix well and sift.
- Add the sifted flour to the butter paste and mix well with a spatula.
- Add cranberries soaked in warm water.
- Toss cranberries with batter.
- Line a long toast mold with parchment paper. (Mold size: bottom length 23*width 9*height 6cm)
- Pour the batter into the mold and use a spatula to smooth the surface as much as possible.
- set the upper heat to 180 degrees and the lower heat to 160 degrees. After preheating, place the middle and lower layers. Bake for about 45 minutes
- When the surface is set after baking for 20 minutes, score a knife in the middle of the cake and return it to the oven to continue baking.
- After baking, remove from the mold, peel off the parchment paper and let cool. The taste will be better after leaving it for two days.
