Buttery fruit pound cake topped with dried fruit, prepared recipe

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:
  1. Add the premix, water and butter and mix together on Speed 1 for a minute.
  2. Scrape the sides and bottom of the bowl for even consistency.
  3. Now, add tutti frutti and dry fruits to the batter.
  4. Mix again on Speed 2 for 3 more minutes.
  5. Pour the batter in desired bundt mould (any shape would do)
  6. Garnish the moulds with remaining tutti frutti and dry fruits.
  7. Bake the sponge at 170°C for 30-35 mins.