Rita Lobo teaches you how to make POUND CAKE, the classic ENGLISH CAKE. For this recipe, we use the reverse creaming method, which starts with the dry ingredients in the mixer and is faster. The result is a BUTTERY CAKE, which can be used as a base for several cakes: you can add lemon zest, candied fruit, poppy seeds... Separate the ingredients and get ready to make a delicious dessert! #NhacGNT #PracticalCooking #RitaLobo Ingredients: 1 ⅓ cup (tea) of wheat flour 150 g of butter cut into cubes, at room temperature ¾ cup (tea) of sugar 3 eggs 3 tablespoons (soup) of milk 1 teaspoon (tea) of vanilla essence 1 teaspoon (tea) of baking powder 1 pinch of salt 1 cup (tea) of candied fruit (about 180g) 1 tablespoon (soup) of wheat flour to sprinkle on the fruit Preparation: Preheat the oven to 170 ºC (medium temperature). Grease a 22 cm X 10 cm English cake pan with butter. Cover the bottom and longer sides of the pan with a 28 cm X 18 cm piece of parchment paper — the paper cut a little larger than the pan makes it easier to unmold the cake. Grease the paper with butter as well. In a small bowl, crack one egg at a time and transfer to a larger bowl—if one is spoiled, you won’t lose the recipe. Add the milk and vanilla extract and mix well with a fork. Place the candied fruit in a medium bowl, sprinkle with 1 tablespoon of flour and mix well to coat all the pieces with flour—this prevents the fruit from sticking together and settling on the bottom of the cake. In the bowl of a stand mixer, sift the flour, sugar, salt and baking powder. Using the paddle attachment, beat on low speed just to combine the ingredients. Still on low speed, add half of the liquid ingredients in a thin stream. Add the butter and beat for about 1 minute until the butter and eggs are incorporated into the flour—stop beating and scrape the side of the bowl with the spatula as many times as necessary to mix the ingredients evenly. Increase the mixer speed to medium and add the remaining liquid ingredients in two batches, beating well after each addition to incorporate. Remove the bowl from the mixer, add the crystalized fruits to the batter and mix gently with a silicone spatula. Transfer the batter to the greased pan and level it with a spatula to make the cake even. Bake in the oven for about 1 hour. To check if the cake is baked, stick a toothpick in the batter: if it comes out clean, it's a sign that the cake is ready; if not, let it bake for a few more minutes. Remove the cake from the oven and wait 1 hour to unmold. Wait for it to cool completely before serving. ----------------------------------- ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Muito Mais Receitas: http://www.nhacgnt.com.br