Don't be fooled by the humble appearance of this Fruit cake, this is another must-have on the dinner table this Christmas! It is a simple and easy recipe to follow and Lona Low has spent a considerable amount of time perfecting this recipe to ensure the right texture, taste as well as colour!
It is believed that Fruit cakes has a long history and has been around since Ancient Rome where Romans would use mix "pine nuts, barley mash, pomegranate seeds, raisins and honeyed wine and shaped it into a cake called 'Satura'." Flavour up your fruit cakes with your favourite liquor and you'll have a fruit cake that will impress and delight your guests!
A pleasant surprise to our Christmas celebration! Why not try some fruit cake for yourself today!
Oh and before we forget - remember to prep your scissors too because you're gonna need 'em - watch the full video to find out why!
| Servings | Prep Time |
| 7 to 8 people | 30 minutes |
| Cook Time |
| 4 hours 30 minutes |
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Don't be fooled by the humble appearance of this Fruit cake, this is another must-have on the dinner table this Christmas! It is a simple and easy recipe to follow and Lona Low has spent a considerable amount of time perfecting this recipe to ensure the right texture, taste as well as colour!
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- 250 grams unsalted butter (250克无盐奶油)
- 185 grams brown sugar soft (185克软红糖)
- 185 grams self-raising flour (185克自发粉)
- 125 grams plain flour （125克普通面粉）
- 1 teaspoon mixed spices （1茶匙千层糕香料）
- 1/2 teaspoon baking soda (半茶匙苏打粉)
- 175 grams plain water （175克水）
- 1/8 cups rum （1/8杯朗姆酒）
- 750 grams mixed fruits （750克混合水果干）
- 250 grams mixed nuts consist of Almond, Walnut & Pistachio （250克坚果：杏仁，核桃和开心果）
- 4 eggs lightly beaten （4个鸡蛋，打散）
- baking paper （烤纸）
- 9 inches round baking tin （9英寸圆形烤盘）
- 9 inches round baking tin （9英寸圆形烤盘）
- Preheat the oven to 160 degree Celsius. Refer to the video to see how the baking sheet is prepared for the baking tin. 将烤箱预热至160摄氏度。请参阅视频，了解如何准备烤盘。
- Note: Due to the prolong baking time, the fruit cakes requires extra protection. 由于烘烤时间长，蛋糕需要额外的保护。
- In a big sauce pan, put together butter, water, sugar and mixed fruits. Stir over low heat until the butter has melted and sugar dissolved. Bring to the boil and reduce the heat, simmer for 10 minutes. Remove from heat and stir in baking soda. Let it cool and set aside. 在一个锅里，倒入奶油，水，糖和水果干。在低热下搅拌，直到奶油熔化，糖溶解。煮沸并减少热量，焖10分钟。熄火，倒入苏打粉搅拌。然后倒入大碗里，让它降温。
- Once cooled, add in beaten eggs, rums and stir well. 一旦冷却，加入被鸡蛋，兰姆酒，搅拌均匀。
- Sift in both flour together with the spices. Pour in the mixed fruits and nuts, and pour the batter into the cake tin. Smooth the surface with the spatula. Lightly knock the bottom to ensure that there are no trapped air inside. 将两种面粉与千层糕香料一起筛入糊里。倒入坚果，并将面糊倒入烤盘里。
- Bake the cake in the oven for 1 hour 15 minutes to 1 hour 30 minutes. To check if the caked is baked, insert a skewer into the middle of the cake, if it comes out clean it means that is it baked. Remove cake from oven, set aside for at least 1 hr in the baking tin before consumption. 将蛋糕在烤箱中烘烤1小时15分钟至1小时30分钟。要检查蛋糕是否烤熟，插入扦子到蛋糕的中间，如果它出来是清洁的，这代表它以烤熟了。从烤箱中取出蛋糕，放置1小时才食用。
- Flavours and textures start to improve after 3 days and it can keep for 2-3 months in the freezer section. If desired, add a few tablespoons of rum periodically to the fruit cake (once in a month) to enhance the alcoholic fragrance. 要味道和质感更好？您可以3天后再食用。您也可以放入姐冰箱分保存2-3个月。
Tips:
How to keep the cake? （如何保存蛋糕？）
Wrap the cake with several layers to retain the moisture. 1st layer – clingy wrap, 2nd layer – kitchen towel, 3rd layer – aluminium foil, 4th layer – plastic bag. Store in freezer section.
To consume, defrost on room temperature for 3 hours.
以保持水分， 您可以用以下方法包蛋糕。
第一层：保鲜纸
第二层：吸油纸
第三层：金属薄片
第四层：塑料袋
如果要食用，把蛋糕放在桌上在室温下退冰3小时。
Recipe adapted from Lona Low
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