RECIPE BY BULL BULL
https://www.facebook.com/groups/894253610603554/search/?query=bull%20bull%20&epa=SEARCH_BOX
https://www.facebook.com/groups/894253610603554/search/?query=bull%20bull%20&epa=SEARCH_BOX
Light Fruit Cake with Liquor
250 gms good quality butter
140 gms castor sugar
4 large eggs
240 gms plain flour sifted with
1/2 tsp baking powder
550 gms of mixed dried fruits (I used a combination of raisins, sultanas, candied mixed peel, apricots, dried cranberries, red and green glace cherries)
140 gms castor sugar
4 large eggs
240 gms plain flour sifted with
1/2 tsp baking powder
550 gms of mixed dried fruits (I used a combination of raisins, sultanas, candied mixed peel, apricots, dried cranberries, red and green glace cherries)
Brandy or Rum for soaking fruits (see notes)
Grease and line an 8" square baking tin.
Cream butter and castor sugar till pale and light.
Add in eggs one at a time, beating well after each addition.
Fold in the sifted flour mixture.
Using a large metal spoon, lightly fold in the mixed fruits and mix well.
Turn the mixture into the prepared baking tin. Level the surface with a spatula and make a shallow depression in the center so that the cake will have a level surface after baking.
Bake in a preheated oven @ 150° C for about 1 hr 15 minutes or until done when tested with a wooden skewer.
Remove the cake from the oven and brush the top with extra brandy/rum.
Let it cool down in the baking tin.
Once cooled, unmould and remove lining papers and wrap it up with cling film followed by another layer of baking paper. Seal well and store in the fridge for at least 7 - 10 days to allow the cake to mature before serving.
Cream butter and castor sugar till pale and light.
Add in eggs one at a time, beating well after each addition.
Fold in the sifted flour mixture.
Using a large metal spoon, lightly fold in the mixed fruits and mix well.
Turn the mixture into the prepared baking tin. Level the surface with a spatula and make a shallow depression in the center so that the cake will have a level surface after baking.
Bake in a preheated oven @ 150° C for about 1 hr 15 minutes or until done when tested with a wooden skewer.
Remove the cake from the oven and brush the top with extra brandy/rum.
Let it cool down in the baking tin.
Once cooled, unmould and remove lining papers and wrap it up with cling film followed by another layer of baking paper. Seal well and store in the fridge for at least 7 - 10 days to allow the cake to mature before serving.
Notes:
The mixed fruits was macerated in an airtight container around the end of January for two weeks before baking for Chinese New Year
I used a combination of brandy and rum but no exact measurements as it depends on the moisture content of the mixed dried fruits. As a suggestion, start off with about 200 ml of liquor.
If the dried fruits doesn't really plump up after soaking, add a bit more extra liquor to it. But don't drown it with excessive liquor or the cake batter will be too wet.
Give the mixture a good toss once every few days using a clean dry spoon.
I baked 6 trays of the fruitcake and saved 2 by letting them aged in the fridge just to experiment how long they can last.
Almost 6 months later, I'm gobsmacked when I tried a piece...it taste like freshly baked, moist and decadent like how a fruitcake should be even though this is a lighter version fruitcake.
I used a combination of brandy and rum but no exact measurements as it depends on the moisture content of the mixed dried fruits. As a suggestion, start off with about 200 ml of liquor.
If the dried fruits doesn't really plump up after soaking, add a bit more extra liquor to it. But don't drown it with excessive liquor or the cake batter will be too wet.
Give the mixture a good toss once every few days using a clean dry spoon.
I baked 6 trays of the fruitcake and saved 2 by letting them aged in the fridge just to experiment how long they can last.
Almost 6 months later, I'm gobsmacked when I tried a piece...it taste like freshly baked, moist and decadent like how a fruitcake should be even though this is a lighter version fruitcake.
This fruitcake was inspired by Leo Pang's post with some adjustments made to it
RECIPE BY BULL BULL
https://www.facebook.com/groups/894253610603554/search/?query=bull%20bull%20&epa=SEARCH_BOX
https://www.facebook.com/groups/894253610603554/search/?query=bull%20bull%20&epa=SEARCH_BOX