Christmas Mixed Fruit Cake 圣诞干果蛋糕
Christmas is only about one week away and I’ve been baking at least two or more Christmas Mixed Fruit Cakes for my friends and family every year. For this year, I again used the same recipe (here) but have halved the mixed dried fruits because the cake is usually on the sweet side due to the high sugar content. Instead I added more dried fruits like pitted prunes, dried apricot and dried cranberries. I also baked the mixed fruit cake into three smaller portions which also help to shorten the baking time to an hour. The cake is less sweet, fragrant, moist and full of rum flavour. Definitely a perfect Christmas giveaway especially for those who are health conscious and prefer a less sweet version, Christmas Mixed Fruit Cake to enjoy.
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Christmas Mixed Fruit Cake
Ingredients
- 250 g butter - soft to touch
- 55 g light brown sugar
- 70 g caster sugar
- 4 large eggs
- 200 g cake flour/plain flour - sifted with baking powder
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- 250 g mixed fruit
- 125 g pitted prune - cut to small pieces
- 125 g dried apricot - cut to small pieces
- 125 g dried cranberries - cut to small pieces
- 8 tbsp rum liqueur
- 100 g walnuts - break into smaller pieces
- 2 tbsp rum liqueur
- 2 tbsp orange juice
- 1 orange zest
- 1 tsp vanilla extract
- grease 3 pieces aluminium foil tray - 8 x 4 x 2 inches
Instructions
- In a large bowl add mixed dried fruit and pitted prune together with 8 tablespoons of rum and mix well, cover with cling wrap until next day (at room temperature).
- Beat butter and sugar till light and fluffy, slowly add in rum (2 tablespoons), orange juice, orange zest and vanilla extract, mix well.
- Add eggs, one at a time until mixture incorporated, mix well 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 moulds (8x4x2 inches). Smooth the surface and gently bang mould on table once to settle the content.
- Bake at preheated oven at 150C for 60 minutes or skewer inserted into cake comes out clean.
- Pour 2-3 tablespoons of rum on to Fruit Cake as soon as it comes from the oven.
- Leave cake to cool, turn out from cake mould and wrap with cling wrap and store in the fridge.
- Pour 2-3 tablespoons of rum on cake every three days until it is ready to serve (about 10 days) or giveaway as Christmas gift.
Notes
- 圣诞干果蛋糕 Christmas Mixed Fruit Cake
- 每年圣诞节毕烤好几个干果蛋糕送亲戚朋友。今年也不例外，但把原来的食谱稍微改了一下，因为糖渍水果干糖份量比较高，所以我把它减半。另外加了西梅，杏干和蔓越莓。烤出来的蛋糕虽然没那么甜，但跟原来的食谱（这里）一样的香气十足湿润好吃~
- 材料：3个 长方形锡纸托 （内部抹一点牛油）
- 250克 牛油 （稍软）
- 55克 黄糖
- 70克 细砂糖
- 4个 全蛋 （约65-70克一个）
- 200克 底筋面粉或中筋面粉， 和 1/2 茶匙 发粉，一起过筛
- 1/2茶匙 混合香料
- 250克 干杂果
- 100克 西梅，切粒
- 125克 杏干，切粒
- 125克 蔓越莓干，切粒
- 8 汤匙 兰姆酒
- 100克 核桃，切小
- 2 汤匙 兰姆酒
- 2 汤匙 鲜榨橙汁
- 橙屑 （从一粒鲜橙取出）
- 1茶匙 Vanilla香精
- 做法：
- 先将干杂果和其他干梅果放入一个大碗中，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）
- 用中速度将牛油和细糖打至发，慢慢的加入兰姆酒(2 汤匙)，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。倒入锡纸托(8x4x2 寸)，再用橡胶刮刀抹平表面，轻轻震一下。
- 放入预热150度烤箱，烘烤60分钟或竹签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 蛋糕取出炉后，马上淋上2-3大匙兰姆酒（份量外）在蛋糕表面上。等蛋糕待凉后，用保鲜膜包好，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。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
Hi Ann thank for sharing your fruit cake very delicious,but sweet can I cut down the sugar? Thanks
Hi Christine, If you cut down the sugar will affect the cake texture. You can add a little more walnuts into the cake.
Oh so can l cut down the mixed fruit? Thanks
Hi Ann, I like the way you wrap the cake. May I know what kind of paper did you used?
Hello Wendy, The paper is just an ordinary Christmas wrapper. I cut it to the required size to the cake with a ribbon and deco over it.
The fruit cake looks so yummy. May I know the total weight of the cake?
Hi Sharon, The fruit cake is about 1.5kg after baked.
Thank you.😀
Hi Ann I follow the recipe n it taste very good but the cake does not hold when I cut it. Do you have any advise?
Hi Jaslin, Did you checked the cake is fully baked with a skewer? You must chilled the cake for nice cutting.
Hi Ann
yes it was fully baked as it came clear on the skewer. It was refrigerated but cut at room temperature. It taste marvellous but couldn’t hold when cut 😔
Hi Jaslin, you should cut the cake straight from the fridge as the cake was loaded with dried fruits.
Wow, can smell the sweet fragrance of the mixed fruit cake. How I wish I can be one of the lucky recipients of the cake!
Hi Ann,
Thanks for sharing your recipe. If cant take alcohol, what can we use to replace the rum to soak the dried fruits? Thanks!
Hi Shirley, you don’t have to soak the mixed fruits but add 4 tablespoons of orange juice instead of 2 when beating the butter.
Hi Ann, thanks for the tips! That also means I skip the step of pouring rum every 2-3 days right?
Yes Shirley. Without adding the rum, the cake is just now a normal butter cake packed with dried fruits.
Hi Ann, the recipe in Chinese and English doesn’t match.
Thank you for the highlight! Just updated the recipe~
But English version didn’t mention about the 250g dried mixed fruits.
so nice and flat even on top, why when l bake come out crack or so nice.
Hi Rosie, If your cake is not very tall, you may move the cake rack to a higher level.