Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, azuki & rum pound cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Azuki & Rum Pound Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Azuki & Rum Pound Cake is something which I have loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook azuki & rum pound cake using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Azuki & Rum Pound Cake:
- Get 125 g Butter *cut into small pieces, softened at room temperature
- Make ready 1/3 cup Caster Sugar
- Take 3 Eggs *must be at room temperature
- Take 125 g Self-Raising Flour
- Prepare 1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
- Get 1 tablespoons Rum *plus extra 2 tablespoons to brush
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Instructions to make Azuki & Rum Pound Cake:
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Rum and Flour, and combine. Then add ‘Tsubu-an’ (Sweet Azuki Paste) and roughly combine.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker. Bake for 40 to 45 minutes or until cooked through.
- Brush extra Rum over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
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