Sunday, July 17, 2011

Making Fruit Cake

Today is Sunday so this morning I casually asked my husband this morning to give me an idea on what cake to bake today. He said, he'd like to have some Fruit Cake today. In fact, he told me that his favorite cake is Fruit Cake. Hmm. How come after all this time I only knew this today?

After breakfast, we took a stroll at Tesco where I replenished my baking ingredients and bought a box of fruit mix for my Fruit Cake. When I was back at home, I quickly browsed some simple Fruit Cakes recipe and decided to go ahead with Kue Mungil's Fruit Cake recipe. The rest of the Fruit Cake recipes that I found in the internet seemed to produce final results with very dark exterior and pretty brown interior. I didn't want that.

Today's baking was such an impromptu baking attempt and I obviously didn't have enough time nor planned to soak the dried fruit mix in rum /orange juice/ apple juice overnight to soften the fruits' texture. What I did instead was boiling the fruit mix with a half cup of dark rum in a saucepan then drain the fruits. In any case where we don't fancy the rum's smell or would prefer to avoid using liquor in baking, substituting the rum with orange juice or apple juice will do just fine.

Again, today I utilized half of the original Fruit Cake recipe above (to avoid too much leftover) and slightly adapted some of the stated ingredients too.

Fruit Cake.

Here's my version of Fruit Cake recipe.

Fruit Cake


Group A: 
150 gr Dried fruit mix
1/2 cup Rum/orange juice/apple juice
2 tbs Flour

Group B:
125 gr Flour
1 tsp Baking powder
2 tbs Milk powder

Group C:
110 gr Fine sugar (I used brown sugar today)
75 gr Margarine
100gr Butter (in room temperature)
1 tbs Sour cream (in room temperature), optional
3 Egg Yolks
1 tsp Vanilla Essence

Group D:
3 Egg whites
1/2 tsp Cream of tar-tar


1. Bring to boil the dried fruit mix and rum in a sauce pan. Let them cool for a while. Drain the dried fruits then coat them with flour (Group A). Set aside.

2. Mix together Group B in a dry container. Set aside.

3. Cream Group C by using a high-speed electric mixer until light and fluffy.

4. Slowly add Group B into Group C by using spatula. Mix well then set aside.

5. Beat Group D by using a high-speed electric mixer to form stiff, firm peaks.

6. Combine Group D into the mixture of Group B and C.

7. Add in Group A into the cake batter and mix well slowly by using spatula.

8. Pour the cake batter into a loaf mold which is already lined with parchment paper.

9. Bake for about 1 hour on a small fire.

This Fruit Cake tasted tangy and very soft. Some Fruit Cake recipes use mixed spice, nutmeg powder or cinnamon powder in the cake batter but I purposely didn't include any cinnamon or sweet spices in my cake today. I think I just had enough of cinnamon sensation from consuming my Cinnamon Rolls in the past few days.

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