So Juicy! Pound Cake with Whole Kyoho Grapes

• 135 grams Cake flour
• 100 grams Butter (room temperature)
• 80 grams Sugar
• 2 Eggs (small size)
• 1/3 tsp Baking powder
• 100 grams Kyoho Grapes (seedless)
• 1 tbsp Kirsch (or brandy or lemon juice)
• 1 tsp Sugar

1. Wash the grapes and pat them dry.
2. Drizzle on the Kirsch (or brandy, lemon juice) and sugar.
3. Set aside.
4. Put the butter in a bowl and mix with a hand mixer until it becomes like mayonnaise.
5. Add the sugar and mix until it becomes white and fluffy.
6. Mix in the eggs one at a time.
7. Change to a rubber spatula.
8. Sift the flour and baking powder together into the batter.
9. Mix together.
10. Line the pan with a cooking sheet and pour half the batter into the pan.
11. Arrange the grapes on top of the batter, then gently pour the remaining batter on top.
12. Bake at 170C for about 45 minutes.
13. When a skewer or toothpick inserted in the center comes out clean, it is done.
14. Bing cherry version.
15. Carefully remove the seeds before using.
16. Blackberry version made in a muffin pan.
17. If you have grapes with seeds, carefully remove the seeds before using.

flour, butter, sugar, eggs, baking powder, kyoho, brandy, sugar

Taken from cookpad.com/us/recipes/156289-so-juicy-pound-cake-with-whole-kyoho-grapes (may not work)