Pecan-Black Currant Pound Cake
Pecan-Black Currant Pound Cake

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pecan-black currant pound cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

We Have Almost Everything on eBay. Pecan-Black Currant Pound Cake This cake combines flavours of summer and fall in a perfect and well-balanced way. The cinnamon in the crumbles gives that certain something. Wash black currants and break pecan nuts into smaller pieces.

Pecan-Black Currant Pound Cake is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Pecan-Black Currant Pound Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook pecan-black currant pound cake using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pecan-Black Currant Pound Cake:
  1. Prepare 25 g * flour
  2. Get 15 g * cane sugar
  3. Take 1/2 tsp * cinnamon
  4. Get Pinch salt *
  5. Take 10 g * butter
  6. Take 190 g soft butter
  7. Prepare 190 g sugar
  8. Take 190 g flour
  9. Get 1 tsp baking powder
  10. Prepare 3 eggs (medium size)
  11. Make ready 100 g pecan nuts
  12. Get 125 g Black currants

Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Line the base and sides of the tin with baking parchment. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices.

Steps to make Pecan-Black Currant Pound Cake:
  1. Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles.
  2. Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould.
  3. Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix.
  4. Gently fold in the black currants and the pecans in the dough and fill in the baking tin.
  5. Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy!

Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. When baking, my home is fragranced with the cake's citrusy notes. It smells like Christmas is in the air. Measure the flour and baking powder into a bowl and stir to combine.

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