My sister gave me a bottle of Bailey Sweet and thought about how to consume it. Then I found many recipes and decided to try this one! It was also the first time to make a pound cake. Butter whipped water and oil separated twice and people collapsed. The third time, everyone said it tasted good! My dad was so happy to try what he said was the best one.
Food Material List
6Raisins (soaked in liqueur)Appropriate amount
7walnut meatAppropriate amount
1Walnut meat in oven 180 degrees for 5 minutes or so, take out to cool and break into small pieces, butter softened at room temperature, eggs put at room temperature to return to temperature.
2Butter fluffy slightly in a blender, sift in sugar powder and whisk until white and feathery.
3Add a spoonful of low-gluten flour and eggs into butter several times. Mix the eggs and butter thoroughly once and add the next egg juice.
4Sift in low-gluten flour and mix until no dry flour is available. Do not overmix.
5Pour in Bailey liquor and mix well.
6Preheat the oven 170 degrees, pour in raisins and walnuts, mix well, put into the mould, wipe off the paste sticking to the edge, drop the mould several times, with a knife in the center of the mould into the oven for 50 minutes.
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