Steamed Fruit Cake... again
Its been one crazy weekend!! busy packing.. busy baking... busy cleaning for the upcoming Eid... arghhhhh.. the worst part... i hv this feeling that i will be busy till after i finish unpacking my stuff in my new home!
Pooofffff... anyway the good news is.. Hairi has been calling me every single day.. yippieeee... he sounded tired.. he sounded homesick tho... my poor boy.. 2 days ago he asked me.. "mama how to use this detergent?" (had bought him the block type) hehhe... tks to the upcoming Eid hols.. my boy will be home this weekend!!
Anyway, this morning after sahur.. i decided to make steam fruit cake... this is hb's fav cake.. why?? cos his malay nanny (he called her nenek) used to make it for him all the time...
This cake is full of flavour, moist and the taste is just right.. i get 2 cakes out of this recipe.. one using 8x8x3" and another using 6x9x2" pan..i think i've post thia recipe bef since i "have to" make it pretty often .. hmm nevermind.. will post it again
2 tsp Bicarbonate of Soda*
1 1/2 tsp Cream of Tartar* (* Sieved together)
300g Castor Sugar
5 Egg (grade A)
625g Butter (i used golden churn)
500g Mix Fruits
1tsp Essence Vanilla
1 tbsp Sarsaparilla Liquid Brown
1 tbsp black treacle (i added for darker colouring)
2 cups Sugar for caramel
Mix well mix fruit with 1 tbsp Flour (from the 600g above).
Beat butter & sugar until fluffy.
Add in sarsaparilla, black treacle & essence vanilla, mix well.
Add in egg one by one & whisk with hand until just blended (do not over-beat to prevent cake of dry texture).
Fold in flour mixture until just mixed.
Melt sugar in a non stick pan with slow heat until bubble starts to form.. let it bubble for a few sec or till sugar colour turn dark
Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
(It will get harden once it touches batter, so fold in fast.. dont worry if there is some crystallised caramel in the batter).
Finally, add in mix fruit (do not over-mix to prevent the fruit from sinking)
Pour into greased/lined 10" inch diameter cake tin.
Steam for 4hrs on medium heat.. (on high for 2 1/2hr.. medium for 1 1/2hr)