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
Method
- Prepare a 9 inch square baking tin, line with double parchment paper.
- Cream butter and sugar till soft, light and creamy
- Add in eggs one at a time.
- Mix in the lemon and orange zest.
- Add in the fruits and mix well.
- Fold in the flour sifted with baking powder and salt. Mix well.
- Pour batter into the prepared tin.
- 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.
- 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.
- Let cool in the tin before removing the cake.
- 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.
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.
ReplyDeleteThank you,
CCR
=:~)
oh yummy love fruit cake
ReplyDeletehappy new year
Rebecca
It looks super moist and delicious, yum!
ReplyDeleteFruit 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.
ReplyDeleteI 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
ReplyDeleteCAn keep for 3 months? But I bet it doesn't last that long ;)
ReplyDeleteHi 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 :))
ReplyDeleteHi
ReplyDeleteCajun 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.
Glad that you like this fruitcake. It taste even better if you let it sit longer :)
ReplyDeleteHi
ReplyDeleteICook4Fun
Irrestible to let it sit longer.... each one a piece, habis already!
You must be kidding me ,Cheah! I thought you said you can't make a perfect sliced on fruit cakes but this looks fabulous!
ReplyDeleteHi Kristy
ReplyDeleteYup, 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.