It’s getting very cold in the morning….!! Waking up around 5AM and going for a walk around 6AM has been our (me & Hiro) routine for a while now. This morning I couldn’t stand without a jacket, and my bare foot was so freezing. It’s amazing Hiro still could manage to fell himself back to sleep in the cold air. He fells asleep on a stroller when he hadn’t got enough sleep.
Anyway, yesterday was the last day of the term at play group, and it was mostly cleaning & eating for the whole 2 hours. In between we did egg hunting as Easter is just around the corner. All mums were asked to bring one dish to the centre and we shared the yummy food.
I made fruits & walnuts cake because it’s the easiest and quickest to make. Other mums brought some gorgeous food such as salmon sashimi, takoyaki, chicken nuggets and hot cross buns. I loved them all.
I made this cake with whatever ingredients I had. Actually I have lots of ingredients in my pantry at the moment because of my bagel business. Thanks to that, I didn’t need to buy anything extra
The cake turned out moist and soft, just how I like it. I added walnuts because I like the accent of crunchy texture. This is the very basic pound cake recipe, but I want to share it with you.
<Fruits Pound Cake> one standard pound cake mold / oven 180℃
- 2 eggs (at room temperature)
- 100g granulated sugar
- 100g plain flour
- 1 tsp baking powder
- 100g butter (at room temperature)
- 2 tbs mixed dry fruits
- 1 tbs crushed walnuts
- 1 tbs frozen cranberries
- Cream the butter with a whisk to just soften up. Butter goes soft within 1 hour outside the fridge in summer, but in winter I recommend to warm it up over warm water bath or in the microwave to speed up the process. Butter should be very soft.
- Add sugar, and beat until fluffy and becomes slightly white colour.
- Beat eggs in a separate container, and add to the butter mixture gradually. Mix well at each addition.
- Shift the flour and baking powder into the mixture. Drop the fruits and nuts onto the flour then shift in using a spatula. Try not to over mix.
- Pour the mixture into a lined pound-cake-mold, and bake in the oven for about 20 minutes or it springs back when you touch the top surface.
- Place on a wire rack to cool before slicing.
You can add vanilla extract to enhance the sweetness. You can alternatively use other nuts instead of walnut such as pistachio or pecan nut.