I love Fruit Cake that is moist, rich and jam-packed with mixed dried fruit and nuts and full of rum flavor. Fruit cake can be made at least 2 weeks in advance (some even said 1 month in advance) and this is my 3rd Fruit Cakes that I baked for my friends as Christmas gift and I’m going to bake this for Chinese New Year too. Hope you love this recipe :)) Enjoy!
Christmas Fruit Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: serves 10
Ingredients
- 250g Butter
- 125g Sugar
- 4 Eggs (about 65-70g each with shell)
- 200g Plain flour (sifted with baking powder)
- ½ tsp Baking powder
- ½ tsp Mixed spice
- 500g Mixed dried fruit
- 100g Pitted prune - cut to small pieces
- 8 tbsp Rum
- 100g Walnut - chop to small pieces
- 2 tbsp Rum
- 2 tbsp Rum compound (optional)
- 2 tbsp Orange juice
- Orange zest from one orange
- 1 tsp Vanilla extract
Instructions
- In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
- Beat butter and sugar till light and fluffy, slowly add in rum (2 tbsp), rum compound, orange juice, orange zest and vanilla extract, mix well.
- Add eggs, one at a time and scrape bowl.
- Add ¼ portion of flour to the mixed dried fruit. Slowly add ¾ portion of flour and mixed spice to butter mixture, mix well. Stop machine. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
- Bake at preheated oven at 160C for 1½ hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
- Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
- Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
- Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.
Notes
Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
3.5.3251
圣诞干果蛋糕
材料：准备一个8寸正方形烤盘，铺上2张油纸
- 250克 牛油 （稍软）
- 125克 细砂糖
- 4个 全蛋 （约65-70克一个）
- 200克 面粉 和 1/2 茶匙 发粉，一起过筛
- 1/2茶匙 混合香料
- 500克 干杂果
- 100克 西梅，切粒
- 8 汤匙 兰姆酒
- 100克 核桃，切小
- 2 汤匙 兰姆酒
- 2 汤匙 兰姆香精 （可不放）
- 2 汤匙 鲜榨橙汁
- 橙屑 （从一粒鲜橙取出）
- 1茶匙 Vanilla香精
做法：
- 先将干杂果和西梅放入一个大碗中，加入8汤匙兰姆酒拌匀，用保鲜纸包紧，浸泡过夜。（不须收冰箱）
- 准备一个8寸方烤盘，铺上两张烘焙纸，让纸的边缘高过烤模侧壁，备用。预热烤箱160度。
- 用中速度将牛油和细糖打至发，慢慢的加入兰姆酒(2 汤匙)，兰姆香精，橙汁，橙屑和vanilla香精拌均。
- 然后调慢速度加入鸡蛋。鸡蛋必须分次加入；每打入一个鸡蛋，确定它完全融合，方可继续加入下一个鸡蛋。
- 将1/4过筛面粉和发粉加入干杂果上，剩余的面粉和混合香料慢慢的加入蛋糊里，用慢速度拌均即可。
- 轻轻搅拌面粉和干杂果 （不须搅匀），和核桃一起倒入面糊里，用橡胶刮刀翻拌均匀。倒入烤盘，再用橡胶刮刀抹平表面，轻轻震一下烤盘。
- 放入预热160度烤箱，烘烤1个小时半即可。（预防蛋糕烘烤时过于太黑，可在30-40分钟烘烤时加盖锡纸）
- 蛋糕取出炉后，马上淋上3-4大匙兰姆酒（份量外）在蛋糕表面上。
- 等蛋糕待凉后，用保鲜纸包好，放入冰箱冷藏。
- 每隔三天在蛋糕表面淋上2-3大匙的兰姆酒。大概10天左右即可享用。
Wishing all my dear Friends and Readers
A Merry Christmas & Happy New Year bright with joy and success.
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