Steps

1. Lightly beat 85g eggs and bring to room temperature.
   🕒 00:33
2. Measure out 135g rum raisins and pat them dry.
   🕒 00:44
3. Mix 85g unsalted butter and 85g sugar well with a spatula.
   🕒 01:21
4. Whisk on high speed with a mixer for 5 minutes until light and fluffy.
   🕒 01:39
5. Gradually add 85g beaten eggs in small portions and mix on low speed. *Adding too much egg at once can cause separation, so add a little at a time and mix thoroughly each time.*
   🕒 02:02
6. Sift in 85g cake flour and 1g baking powder.
   🕒 02:59
7. Mix with a spatula about 80 times until the batter is evenly incorporated.
   🕒 03:09
8. Fold in 135g rum raisins and 30g walnuts into the batter.
   🕒 03:19
9. Pour the batter into a pound cake mold. Use a spatula to press it along the edges of the mold to ensure even rising.
   🕒 03:50
10. Place in a preheated oven at 180℃ (350°F).
    🕒 04:30
11. Bake for 15 minutes at 180℃ (350°F).
    🕒 04:34
12. Remove from the oven and make a slit down the center.
    🕒 04:41
13. Return to the oven at 180℃ (350°F) and bake for another 30 minutes.
    🕒 04:53
14. Remove from the oven to release steam. Take out of the mold and place on a wire rack to cool slightly.
    🕒 05:07
15. Heat 15g sugar and 25g water in a saucepan until boiling and the sugar dissolves.
    🕒 05:24
16. Remove from heat, stir in 35g rum, and let cool to lukewarm.
    🕒 05:49
17. Peel off the cake's parchment paper and generously soak it with the prepared rum syrup. Apply it to the sides as well. *Applying syrup creates a moist and delicious pound cake.*
    🕒 06:13
18. Wrap the cake tightly and seamlessly with plastic wrap. Wrap it again in another layer of plastic wrap to prevent odor transfer.
    🕒 07:25
19. Refrigerate for 1 week to age, then slice into approximately 1.5cm (0.6 inch) thick pieces and serve.
    🕒 07:52