Tired of the old-fashioned rum & raisin pound cake? Try this new twist with Choya Umeshu! You’d be surprised how amazing this tastes!
Choya Umeshu Pound Cake
( makes 1 loaf )
Raisins: 3 tablespoons
Umeshu: 3 tablespoons
Baking Powder: 1 teaspoon
- Leave the egg and the butter under room temperature for a while
- Marinate the raisin with Choya Umeshu for 30 mins.
- Pre-heat the oven to 180 degree C.
- Cream the sugar and butter until light and fluffy.
- Add room temperature eggs one by one, beating after each addition.
- Combine baking powder and flour. Stir into creamed mixture.
- Pour batter into prepared pan with 2 spoons, make a hole in the middle of the batter. Wipe off any smeared batter from the edge of the pan.
- Bake the cake for about 20 minutes at 180 degree C then bake again for another 20 minutes at 160 degree C.
- Once it is baked, spray choya umeshu over the cake.
- Wrap the cake loaf and leave it in the fridge to chill.
(image from burpple:https://www.burpple.com/f/rRRVvLFM)
Umeshu is a traditional Japanese liqueur made from ume (plum) fruit. A perfect balance between ume extract and alcohol is achieved by aging the whole fruit, with the stone still inside. The delicious tang of Umeshu comes from citric acid in the fruit, and the refreshing flavour stimulates the appetite. Refresh yourself by enjoying a glass of Umeshu when feeling tired. The addition of alcohol to the fruit during production means that the ume flavour can be extracted not only from the flesh and skin but also from the stone. It is this process which gives CHOYA Umeshu its unique fruity bouquet, with notes of almond and marzipan. (Source: www.choya.com/aboutumeshu.html)
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