Drain the dried fruit and mix with 2 teaspoons of flour (amount separate from listed ingredients). Lightly roast the walnuts and chop them up. Melt the butter.
Preheat the oven to 170°C. Line the pound cake mold with parchment paper.
Add the eggs to the sugar and beat well.
Add the almond flour and mix. Sift the ❤ ingredients into the bowl and mix.
Add the melted butter and mix. Then mix in the ★ ingredients.
Pour the batter into the cake mold and bake at 170°C for 35 minutes. It's ready when a toothpick or skewer inserted in the center comes out clean.
Remove from the mold and brush the entire surface with rum while still hot. Wrap tightly with aluminum foil and leave to cool.
Story Behind this Recipe
Ever since I was a kid, I've often made pound cake. As I got older, recipes full of butter and flour make it easy to get fat! I'm worried about that. So, I reduced the butter and flour and came up with this moist and delicious cake. It'll fully satisfy you.
There's not a lot of butter, flour, or sugar, but it's delicious as-is. It's like a cake from a high-end cake shop! It's delicious the same day or the next. However, if you over-bake it, it will dry out, so be careful!