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Ingredient
Strawberry cider pound cake
Introduce
Chef :
Lottie StoreyStrawberry cider pound cake
Earlier this month, I was challenged to use an unusual ingredient in a recipe. Rekorderlig has just launched a new summer range of cocktails-in-a-can (or journey juice, as we like to call such drinks when on the train). Come on sun! These cocktails will work so well for all the festivals and barbecues we have planned this year.
Ingredient
250 g
butter
6
eggs
500 g
plain flour
1/2 teaspoon
baking powder
1/2 teaspoon
salt
1 teaspoon
vanilla extract
Cooking instructions
* Step 1
In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.
* Step 2
Stir together the flour, baking powder and salt.
* Step 3
Combine cider and vanilla, and add to the batter, a third at a time alternately with the dry ingredients. Mix until well blended.
* Step 4
Grease a large Bundt tin (I use the Dr Oetker quick release cake spray for this one) and spoon the batter in. Smooth the top with a spatula.
* Step 5
Bake at 165 degrees for about one hour and ten minutes or until skewer comes out clean.
* Step 6
Leave in the tin on a rack for ten minutes to cool, then turn out onto the rack and leave to cool completely.
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