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Friday, 30 December 2016

Christmas Fruit Cake

Recipe from Jeannie Tay.

300g mixed fruits of your choice – soaked these overnight in 3 tablespoons of rum/other alcohol (I used barcadi)
230g plain flour
60g self raising flour
230g salted butter
100g light brown sugar
70g castor sugar
1 tbsp fruit jam (i used blueberries jam)
4 eggs
2 tsps vanilla extract

Zest from one orange/lemon

*Preheat oven at 160C

  • Prepare a 7″ square tin by lining the bottom. Prepare an 8″ square tin and insert in aluminum foils in between the 2 tins.  This is to minimize the crack on the cake.
  • Cream butter and sugars till light and creamy, add in jam and vanilla extract.
  • Add in the eggs gradually.
  • Add in flour and fruit mixture alternatively.
  • Transfer the mixture into the prepared 7″inch square tin. Put the baking tin into the 8″ square and insert aluminium foil between the two tin.
  • Bake the cake at 160C for 1 hour or more depending on your oven until cooked. Removed and allow to cool on rack.