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Before you jump to Rum Raisin and Walnut Pound Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.
A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less regularly, will also save electricity.
From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is something we can all do, without difficulty. Typically, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to rum raisin and walnut pound cake recipe. To make rum raisin and walnut pound cake you only need 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rum Raisin and Walnut Pound Cake:
- Provide 100 grams Cake flour
- Provide 20 grams Almond flour
- You need 3 grams Baking powder
- Prepare 120 grams Unsalted butter
- Use 90 grams Granulated sugar
- Take 2 Egg (medium size)
- Use 50 grams Raisins (Mixed is fine)
- Prepare 50 grams Walnuts
- Use 30 ml Rum
- Take 1 dash Jam (I used apricot)
Instructions to make Rum Raisin and Walnut Pound Cake:
- Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
- Bring the butter and eggs to room temperature. Line the cake tin with parchment paper. Sift the flour and preheat the oven to 180°C.
- Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
- Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
- Sift the flour once more into the mixture, and fold it in with a spatula.
- Pour the batter into the tin, and make the middle part sink a little.
- Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
- Remove it from the tin and spread the jam on the surface. Cover it tightly with aluminium foil, and put it in the fridge. I leave it for 3 days. It becomes really moist and tasty…
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