Bring the eggs and butter to room temperature. Line the pound cake pan with parchment paper (Recipe ID: 2167152), and preheat the oven to 170℃.
Cut the brandy-soaked fruit into 1 cm chunks, and lightly pat dry excess water with a paper towel.
Measure all the ingredients. Combine the flour and baking powder, and sift. Set aside 1 tablespoon.
Cream the butter until it becomes as soft as mayonnaise. (When you are in a hurry, microwave for about 50 seconds at 300 W right after taking out from the fridge.)
Add the sugar, and mix well until the mixture becomes white and fluffy.
Beat the eggs well, gradually add to the bowl, and mix. When you add them at once or when they are cold, the mixture will separate.
Add the brandy. Brandy used to soak fruit will be even more flavorful.
Add the sifted flour and baking powder, and fold in until there are no flour streaks.
Coat the fruit with the flour mixture set aside during Step 2 (to prevent from sinking in the batter), and mix with the Step 8 batter.
Pour the batter into the pan. Drop it on the counter a few times to remove air bubbles, then bake for 40 - 45 minutes at 170℃.
Take it out from the oven after 11 - 12 minutes. Score the center of the cake so the finish will look beautiful (optional).
When baked, remove from the pan. Brush the cake surface with plenty of brandy while the cake is still hot.
Let it cool on a rack, tightly cover with plastic wrap, and let it set for at least one day. The brandy will be absorbed by the cake and taste more delicious after 2 - 3 days.
I used this recipe for brandy-soaked fruits Recipe ID: 2206850.
Story Behind this Recipe
I added homemade brandy-soaked fruits into a pound cake batter.
Coating the fruits with flour prevents them from sinking to the bottom. Let the cake settle for a few days, then the brandy flavor will really settle in. The cake'll be moist and even more delicious. I let it rest for 3 - 4 days before serving.