Cooking Steps

1. 

   Step1:First of all, weigh all the materials. The eggs should be broken into liquid. Peel pumpkin puree and remove seeds in advance. Steam for 15 minutes. Mash with spoon. Coo

2. 

   Step2:Cut the red dates. Set aside.

3. 

   Step3:Butter should be softened at room temperature. You can press it with your fingers. Pour in the sugar. Mix well with the egg beater to prevent the sugar from splashing out.

4. 

   Step4:To whiten and enlarg

5. 

   Step5:Add the egg mixture to the butter. Add in three times. It is necessary to add the next egg liquid after the butter and egg liquid are completely mixed. Pay attention that the egg liquid must not be added too much at one time. Otherwise, the oil and water will be separated and cannot be fuse

6. 

   Step6:After adding the egg liquid, it's in good condition.

7. 

   Step7:Mix pumpkin puree, low gluten flour and baking powder together (SIFT) and add them to the butter cream. Turn the bowl with a scraper and mix until even and dry.

8. 

   Step8:Mixed pumpkin batte

9. 

   Step9:Put the pumpkin batter into the pound cake mould from a high place. Shake it a little

10. 

    Step10:Put in the preheated oven. The middle layer is 150 degrees. Bake for 40 minutes.

11. 

    Step11:When baking for 20 minutes, take out the pound cake. Use a small knife with water to gently draw in the middle. Then the crack of the pound cake will be in the middle. It's dark at this time. You can cover it with tin foil.

12. 

    Step12:Prepare syrup when you bake a pound of cake - boil water and sugar. Let cool.

13. 

    Step13:After the pound cake is baked, use a toothpick on the edge of the mold. It can be demoulded and taken out by scraping lightly

14. 

    Step14:Brush each side with syrup while it's hot. The recipe just brushes the whole pound of cake. After the cake is cooled, wrap it with plastic wrap and refrigerate it for 23 days.

15. 

    Step15:Make up a packed pictur