 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
|
In a bowl, cream together butter and sugar.
Stir in beaten eggs, a little at a time, and blend well. (Photo #1)
Pour in flour and blend well to combine all ingredients.
Fill each pound cake mold with batter 4/5 full and dent the center of the surface. (Photo #2)
Bake in a preheated oven at 160 °C (320 °F) for about 30 minutes. It is done when a skewer inserted into the cake comes out clean.
Mix sugar syrup and cherry liqueur.
While the cake is still hot, brush with the syrup generously. (Photo #3)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
two 12 cm pound cake molds |
469kcal |
45 minutes |
|
| butter |
100g |
| sugar |
100g |
| whole eggs |
120g |
| cake flour |
120g |
| sugar syrup |
30g |
| cherry liqueur |
3g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
|
|
|
