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

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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.