Dec 25, 2008

Christmas Fruit Cake

My fruit cake recipe is from Richard Goh's cake making class (with some amendment on then ingredient). This is not the traditional type of rich fruit cake, is lighter and not so sweet. I always used this recipe for my fruit cake as always have good comment of it so I think it should be good. Personally I don't like fruitcakes as I really dislike raisins.

Ingredient (A):
250g Butter
150g Brown sugar
5 Egg yolks
250g Plain flour
2 tsp Baking powder
1/2tsp Cinnamon powder
1/2tsp Nutmeg powder
1tsp Rum flavor
A pinch of salt
100g Walnuts (toasted & chopped)
500g Mixed dried fruits (Marinate the fruits in 100ml of any Brandy/Rum of your choice for at least 3 days up to 2 weeks at room temperature)

Ingredient (B):
5 Egg whites
50g Castor Sugar
1/4tsp Cream of tartar

Preheat oven to 160 degree C.
Grease and line a deep 9" (2x6") round baking tin with paper.
1. Cream butter & sugar at medium speed until white & fluffy.
2. Decrease to slow speed, add in egg yolks till well mix. Slowly add in mixed fruits & chopped walnuts.
3. Then add sifted flour & baking powder. Leave aside.
4. Whisk Ingredient (B) at max speed until stiff.
5. Combine butter/fruit & egg white mixture till well mix.
6. Pour into baking tin and bake for about 1 hr.


Anonymous said...


After seeing your fruit cake, I'm motivated to make one for my family for this year Christmas.
But I've got a few questions.
I have an 8inch round baking tin, can I still use your recipe ?
Where did you buy those ornaments you add in your cake ?

Thanks !

Wen said...

Hi may I know how should I address u?
Glad that u will be trying out this recipe!
For 8" tin, maybe u can try making half a recipe instead.
As for the ornament, I got it from phoon huat.
Happy baking!

Anonymous said...

Hi Wen,

You can call me Ling.

Thanks and wishing you a Merry Christmas and a Blessed New Year !


Wen said...

Hi Ling,

Merry Christmas & Happy 2010 to you and your family!

minibaker said...

Hi!Am looking for a moist light Christmas fruitcake that i can make now for Christmas. Is your recipe a light and moist one that can keep for more than a month?will i need to wrap it in foil and keep in the fridge? i hope i will get a reply from you soon! Thank you.

Wen said...

Hi minibaker,

This fruitcake is quite light. If you want to keep for more than a month, you have to keep it in the fridge wrap in foil. Usually for me, to keep it moist, every week I will take it out and brush it with brandy/rum. Happy baking!

ajita said...

Hi wen is this salted butter or unsalted that you’ve used.

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