Azuki & Rum Pound Cake
Azuki & Rum Pound Cake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, azuki & rum pound cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

The azuki bean is a type of reddish - brown colored bean. It can also be spelled adzuki. The bean is grown in East Asia and the Himalayas. It is often boiled in sugar to make a red bean paste.

Azuki & Rum Pound Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Azuki & Rum Pound Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have azuki & rum pound cake using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Azuki & Rum Pound Cake:
  1. Make ready 125 g Butter *cut into small pieces, softened at room temperature
  2. Take 1/3 cup Caster Sugar
  3. Get 3 Eggs *must be at room temperature
  4. Prepare 125 g Self-Raising Flour
  5. Take 1 cup ‘Tsubu-an’ (Sweet Azuki Paste) *at room temperature
  6. Prepare 1 tablespoons Rum *plus extra 2 tablespoons to brush

Said to have originated in East Asia, it was discovered in its cultivated, or domestic form, and, interestingly enough, has no known wild counterpart. As documented in an ancient Chinese pharmaceutical text, the broth from cooking the beans was used as a counterpoison. She's not afraid to voice her mind, often with a few uncouth words. The Origin of Azuki The restaurant's name reflects the heritage of our owner.

Instructions to make Azuki & Rum Pound Cake:
  1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  2. Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
  3. Add Rum and Flour, and combine. Then add ‘Tsubu-an’ (Sweet Azuki Paste) and roughly combine.
  4. Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker. Bake for 40 to 45 minutes or until cooked through.
  5. Brush extra Rum over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.

She's not afraid to voice her mind, often with a few uncouth words. The Origin of Azuki The restaurant's name reflects the heritage of our owner. As you may already know the owner of Azuki was raised in Japan, specifically on an island called Shoudo island in Kagawa prefecture. The name for the island is roughly translated to the island of small beans (小豆島). Azuki is an elegant and fair red deer with dainty, feminine features.

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