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)
- 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
- 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.