Cooking Steps

1. 

   Step1:Butter softens at room temperature. Eggs at room temperature. Cut chestnuts into small pieces. Cook them with milk and sugar. Soak them for a while, drain them and dry them. Cut the walnut into small pieces. Soak cranberries and raisins in rum for at least 1 hour. Drain and dry. Beat the egg liquid well in advance. If the indoor temperature is too low, warm it with warm water. Mix and sift the powder with low powder. Beat butter and sugar with electric beater until fluffy and white. Add in egg liquid in small amount several times. Beat well every time.

2. 

   Step2:Sift in the flour. Mix well with the scraper. Add in the lemon juice and mix well.

3. 

   Step3:Put in all the dried fruits and mix well.

4. 

   Step4:Put it in the mounting bag. Squeeze it into the mold. Preheat oven. Top tube 150 ℃, bottom tube 170 ℃, middle layer 25 minutes. After it's out of the furnace, it's backward buckled for a while. It's demoulded after shaking.

5. 

   Step5:Boil 30g of water and 15g of sugar. Add 30ml of rum (the rest of dried fruit can be soaked) and mix. Brush the sugar water when the cake is not hot. Brush several times. It's better to wrap it with plastic wrap and refrigerate it overnight.