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  

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