{"id":10478,"date":"2010-01-18T22:10:31","date_gmt":"2010-01-19T03:10:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10478"},"modified":"2010-01-18T22:10:31","modified_gmt":"2010-01-19T03:10:31","slug":"cherry-pound-cake%e3%83%81%e3%82%a7%e3%83%aa%e3%83%bc%e3%83%91%e3%82%a6%e3%83%b3%e3%83%89%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10478&lang=en","title":{"rendered":"Cherry Pound Cake
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Cherry Pound Cake<\/strong>
\nJanuary 17, 2010<\/em><\/p>\n

The recipe is from a baking school owner in Tokyo, Japan, Emi Inoue’s book, called “Ima Hajimaru Shin-Cake Densetsu (A new cake legend)”. This book was published several years ago, and it was quite revolutionary in a way that the author listed the ingredients measurements in cups and table\/tea spoons, instead of grams; using grams for baking recipes is traditionally customary in Japan. I like using cups and spoons, of course, because it just makes the whole baking process easy. This pound cake is moist but pleasantly light. Next time I’ll probably use fresh cherries, instead of canned cherries. Canned ones were good, but not as sweet and tangy as I had hoped. <\/p>\n

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\u30c1\u30a7\u30ea\u30fc\u30d1\u30a6\u30f3\u30c9\u30b1\u30fc\u30ad<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Cherry Pound Cake January 17, 2010 The recipe is from a baking school owner in Tokyo, Japan, Emi Inoue’s book, called “Ima Hajimaru Shin-Cake Densetsu (A new cake legend)”. This book was published several years ago, and it was quite revolutionary in a way that the author listed the ingredients measurements in cups and table\/tea […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-10478","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10478"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10478\/revisions"}],"predecessor-version":[{"id":10521,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10478\/revisions\/10521"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}