Pecan Black Currant Pound Cake Recipe by Kristina K
Cooking Instructions 90 min 1 Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles. 2 Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould. 3 Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix. 4 Gently fold in the black currants and the pecans in the dough and fill in the baking tin. 5 Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy! 1 Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles. 1 Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles. 2 Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould. 2 Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould. 3 Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix. 3 Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix. 4 Gently fold in the black currants and the pecans in the dough and fill in the baking tin. 4 Gently fold in the black currants and the pecans in the dough and fill in the baking tin. 5 Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy! 5 Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sammy foamy bath body paint Chinese Chicken Salad Dressing Peanut Butter Cookies with chocolate chips and walnuts Healthy & Super-easy-to-bake Cookies Beef Stroganoff Sammy foamy bath body paint Chinese Chicken Salad Dressing Peanut Butter Cookies with chocolate chips and walnuts Healthy & Super-easy-to-bake Cookies Beef Stroganoff Healthy & Super-easy-to-bake Cookies Githeri na Waru Fried beans Chow mein Cowboy Coffee Fried kunde Boiled Maize/ mahindi boil Special githeri Speck and tomato pasta bake Wet fried beef with chips Healthy & Super-easy-to-bake Cookies Githeri na Waru Fried beans Chow mein Cowboy Coffee Fried kunde Boiled Maize/ mahindi boil Special githeri Speck and tomato pasta bake Wet fried beef with chips