Rum Raisin and Walnut Pound Cake

Rum Raisin and Walnut Pound Cake

A moist pound cake suited to the adult palate. It's so good you won't want to buy cakes from the bakery any more!

Ingredients: 21 cm pound cake tin

Cake flour
100 g
Almond flour
20 g
Baking powder
3 g (1/2 teaspoon)
Unsalted butter
120 g
Granulated sugar
90 g
Egg (medium size)
Raisins (Mixed is fine)
50 g
50 g
30 ml
Jam (I used apricot)
a little


1. Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
2. 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.
3. Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
4. Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
5. Sift the flour once more into the mixture, and fold it in with a spatula.
6. Pour the batter into the tin, and make the middle part sink a little.
7. Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
8. 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...

Story Behind this Recipe

I've made pound cakes with different fillings, but this one, made with what I had in the kitchen, was superb!