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Fruit Cake



I made this mixed fruit cake before X'mas and just couldn't wait to taste it before I went to Hanoi.  It tasted good ..... moist, not too sweet and most important of all, everyone liked it.  I wasn't able to post it earlier as I was too busy preparing for the trip.  Good idea to make this for the forthcoming Chinese New Year.  A great thank you to My Kitchen Snippets for sharing her recipe.










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


Recipe for Fruit Cake  (Adapted from My Kitchen Snippets with slight modification)

Ingredients
  • 600 gm mixed fruits  (raisins, black currants, green and red cherries, pineapple, mixed peel and cranberries)
  • 1/2 cup rum
  • 250 gm butter
  • 8 oz brown sugar - ( I reduced to 3.1/2 oz)
  • 4 eggs
  • 8 oz plain flour
  • 1 Tsp baking powder
  • Zest of 1 lemon and 1 orange
  • 1/8 Tsp salt
Soak the mixed fruits with the rum and keep in the fridge for about a week.

Method
  1. Prepare a 9 inch square baking tin, line 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.
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Comments

  1. Cajun Chef RyanJanuary 6, 2010 at 1:34 AM

    This recipe is right up my alley! The rum here might be substituted with Parrot Bay coconut rum and add a slightly different flavor as well.

    Thank you,
    CCR
    =:~)

    ReplyDelete
  2. chow and chatterJanuary 6, 2010 at 1:58 AM

    oh yummy love fruit cake

    happy new year
    Rebecca

    ReplyDelete
  3. AnonymousJanuary 6, 2010 at 4:00 AM

    It looks super moist and delicious, yum!

    ReplyDelete
  4. MaryMohJanuary 6, 2010 at 4:14 AM

    Fruit cakes are always my favourite, especially if they are not too sweet. The dried fruits are already sweet and I love that natural sweetness. Your fruit will surely be my favourite to go with a cup of hot coffee.

    ReplyDelete
  5. Divina PeJanuary 6, 2010 at 10:50 AM

    I actually hate fruit cake but after seeing this photo, I might want to give it a try again. We usually receive them for Christmas and we end up giving them away. :D

    ReplyDelete
  6. penny aka jeroxieJanuary 6, 2010 at 12:05 PM

    CAn keep for 3 months? But I bet it doesn't last that long ;)

    ReplyDelete
  7. Elin ChiaJanuary 6, 2010 at 8:07 PM

    Hi Cheah...you have done a great job with it and the pineapple will definitely make it moist too. I see your nice Signature logo there...nice :))

    ReplyDelete
  8. Sokehah cheahJanuary 6, 2010 at 11:11 PM

    Hi
    Cajun Chef Ryan
    The rum I used was Jamaican rum, bet the Parrot Bay coconut rum you suggested will sure add a different flavour.

    Chow and Chatter
    Thanks, Rebecca

    5 Star Foodie
    Yup, it's moist unlike those I made previously ... a bit dry.

    Mary
    I reduced the sugar content because like you said the fruits are already sweet. Hope you are feeling better now!

    Divina
    I wasn't a fan of fruit cake until I tried this recipe, think the pineapple and cranberries have something to to do with it.

    Penny
    We finished it in less than 2 weeks.

    Elin
    Thanks. Hope your wrist is getting better now.

    ReplyDelete
  9. ICook4FunJanuary 7, 2010 at 10:00 AM

    Glad that you like this fruitcake. It taste even better if you let it sit longer :)

    ReplyDelete
  10. Sokehah cheahJanuary 7, 2010 at 4:45 PM

    Hi
    ICook4Fun
    Irrestible to let it sit longer.... each one a piece, habis already!

    ReplyDelete
  11. My Little SpaceJanuary 8, 2010 at 12:00 PM

    You must be kidding me ,Cheah! I thought you said you can't make a perfect sliced on fruit cakes but this looks fabulous!

    ReplyDelete
  12. Sokehah cheahJanuary 8, 2010 at 6:40 PM

    Hi Kristy
    Yup, it's true, I saw your post on Dundee cake and it was cut so nicely, I had to choose the best, neat cut ones for the pic! I always cut up the fruits into smaller pieces or at times cut them up with a pair of scissors before I use them.

    ReplyDelete

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