Saturday, December 24, 2011
Light Fruit Cake for Christmas Celebration
Christmas this year, I baked this light fruit cake for the family as a dessert for their celebration. I baked them one week before and store in the fridge once I want to get them ready I brough them out and stay in the room temperature about 4-5 hours before. I was quite lucky to prepare this cake in advance coz a few days before Christmas i was totally sick by having a flu.
The original recipe have been adapted from Khun Pook (dailydelicious.blogspot) who's always post many good recipes on her blog. If you would like to follow the original recipe, you can go to this link http://dailydelicious.blogspot.com/2008/12/light-fruit-cake-easy-festive-cake.html
For mine, I've modified the ingredients and method as I preferred and It came out great! They were the fruit cake with my family and I love ^_^ Here is my version:
Light Fruit Cake
Yield 2 small loaves
Butter 170 g.
Caster sugar 150 g.
Dark Brown sugar 40 g.
Self-raising flour 340 g.
(Substitute with cake flour + baking powder 1 1/4 tsp.)
Half & half 150 ml.
Mixed dried fruits & nuts 225 g.
(i used dried cranberries, dried apricots, golden raisins, black raisins & chopped almonds)
Orange liquor 3 Tbsp.
(you can use whatever liguor you like)
Orange marmalade 1/2 cup
1. Mix orange liquor with dried fruits and set aside for overnight.
2. Mesuare 1/2 cup of flour and mix with dried fruit & chopped nuts.
3. Beat butter, caster sugar & brown sugar with medium hight speed till light and fluffy about 5 mins. Slowly add in egg one at time and mix till incorporate.
4. Add in flour alternate with half & half (starting with flour and end with flour)then mix well.
5. Fold in dried fruits and nuts and pour the batter into the loaf pan. Smooth the top and bake in the preheat oven 180C for 40-45 mins or until you insert a toothpick and it comes out clean.
6. Cool completely on the rack and unmold.
7. Put the orange marmalade in the sauce pan and heat up till it become watery then bring down. Strain to get only water and brush over the cake before serving.
Special Thanks: Khun Pook for being my inspiration of getting my own favorite type of fruit cake.