Juicy pound cake

Name: Juicy pound cake
Cook time: 20 min
Total time: 1 h
Yield: 16
Ingredients: 250 g soft butter; some soft butter; 250 g Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 1 tin(s) (each 0.1 g) ground saffron; 4 Eggs (Gr. M); 250 g Flour; some Flour; 0.5 pck. Baking Powder; 100 ml apple juice; 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

250 g soft butter
some soft butter
250 g Sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
1 tin(s) (each 0.1 g) ground saffron
4 Eggs (Gr. M)
250 g Flour
some Flour
0.5 pck. Baking Powder
100 ml apple juice
7-10 Tbsp Icing sugar

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 250 g butter, sugar, vanilla sugar, 1 pinch of salt and saffron. Stir in eggs one at a time. Mix 250 g flour and baking powder and stir in portions alternately with apple juice.
2
Pour the dough into a greased and flour-dusted ring cake tin (approx. 2 l capacity). Bake in the hot 'oven for about 40 minutes. Let cool on a cake rack for about 10 minutes. Then turn out of the mould and let it cool down. Serve dusted with icing sugar. Red fruit jelly tastes good with it.