Skip to main content
logo
Food Advertising by

Mixed Fruit X'mas cake ~ 混合干果蛋糕


This Mixed Fruit Cake is not so dense but more cake-like than most other fruit cake recipes.   Feed it
regularly with Rum, Brandy or Whiskey to keep it moist and flavourful.   You can bake this early, age it for a while, and serve to your guests or as a gift on Christmas Day!






A moist and not too sweet mixed fruit cake ....... tastes great with a cup of hot tea!

Mixed Fruit X'mas Cake  ~  混合干果蛋糕
          Ingredients
  • 600 gm mixed fruits  (raisins, black currants, green and red cherries, pineapple, mixed peel and cranberries)
  • 1/2 cup rum
  • 250 gm butter
  • 100 gm dark brown sugar 
  • 4 eggs
  • 230 gm plain flour
  • 1 Tsp baking powder
  • Zest of 1 lemon and 1 orange
  • 1/8 Tsp salt
  • Rum, Brandy or Whiskey to drizzle
Soak the mixed fruits with rum and keep in the fridge for about a week.

Method
  1. Prepare a  9 x 5 inch loaf tin, lined with double parchment paper.
  2. Cream butter and sugar till soft, light and creamy
  3. Add in eggs one at a time.
  4. Mix in the lemon and orange zest.
  5. Add in the fruits and mix well.
  6. Fold in the flour sifted with baking powder and salt.  Mix well.
  7. Pour batter into the prepared tin.
  8. Make a shallow well in the centre for even rising. Throw the tin on the table from a height of 6 inches to eliminate any air bubbles.
  9. Bake in a preheated oven @ 180 degC for 1 hr. 15 mins., then reduce to 150 degC for another 10 mins.  Test with a skewer till it comes out clean.
  10. Let cool in the tin before removing the cake.
  11. Overturn the cake and use a skewer to poke holes at the base, drizzle more rum or brandy.  Wrap the cake with parchment paper and keep for a few days for it to mature.
Note :  Wrap it up with alluminium foil, drizzle in rum or brandy once a week.  This way, the cake can be kept for 3 months, in the fridge.




I'll be taking a break from blogging and will be back in 2017

and on this note


I wish all my readers and friends 
A Very Merry Christmas and A Blessed New Year!

祝大家圣诞快乐!新年快乐  
*****************

Comments

  1. That's a beautiful fruitcake! Merry Christmas and Happy New Year to you too!

    ReplyDelete
    Replies
    1. Thank you, Phong Hong. Yes, you enjoy your holidays too!

      Delete
  2. Merry Christmas Cheah! Your fruit cake looks awesome. I like the cake colour and packed with mixed fruit inside.

    ReplyDelete
  3. Such a beautiful and classic fruit cake!
    Happy Holidays, Cheah!

    ReplyDelete
    Replies
    1. Thank you, Angie. Happy Holidays to you too!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…