Buttery Fruit Pound Cake
Recipe created by Chef Ashian
Recipe Ingredients
Ingredient
Weight
For the base:
| Pillsbury™ Egg-free Tea Time Vanilla Mix | 1 kg |
| Water | 450 g |
| White Butter (Melted) | 160 g |
| Milk Powder | 25 g |
| Custard Powder | 25 g |
| Tutti Frutti | 100 g |
| Mixed Dry Fruits | 50 g |
For the Garnish:
| Tutti Frutti | 50 g |
| Mix Dry Fruits | 50 g |
Preparation
Method:
- Add the premix, water and butter and mix together on Speed 1 for a minute.
- Scrape the sides and bottom of the bowl for even consistency.
- Now, add tutti frutti and dry fruits to the batter.
- Mix again on Speed 2 for 3 more minutes.
- Pour the batter in desired bundt mould (any shape would do)
- Garnish the moulds with remaining tutti frutti and dry fruits.
- Bake the sponge at 170°C for 30-35 mins.
