CHRISTMAS FRUIT CAKE

INGREDIENTS

Rum

125ml

Bake King Mixed Fruit

500g

Butter

250g

Billington's Natural Dark Muscovado Unrefined Cane Sugar

125g

Eggs

4

Silver Spoon Black Treacle

1/2 tbsp

Bake King Rempah Kueh

1 tsp

Salt

1/4 tsp

Bake King Rum Aroma Paste

1 tsp

Bake King Plain Flour

250g

Bake King Baking Powder

1/2 tsp

Bake King Walnuts (chopped)

50g

Rum or Brandy (optional, for drizzling)

2 tbsp

CHRISTMAS FRUIT CAKE

Directions:

Preheat oven at 170C.

Place rum and mixed fruits into bowl. Stir well, cover and set aside for 2 days.

Beat butter and unrefined cane sugar until light. Add eggs one at a time. Add black treacle, rempah kueh, salt and rum aroma paste and mix well.

Sift plain flour and baking powder. Take 5 tbsp of sifted flour and mix into the mixed fruits.

Add remaining flour to the butter mixture. Fold in mixed fruits and walnuts.

Pour batter into a 9-inch greased and lined tin. Bake at 170C for 15 mins before lowering temperature to 150C to bake for 1 hour.

Remove cake from oven. Spoon 2 tbsp rum or brandy over the cake. Cover with alumininum foil and leave to cool in tin. Remove cake from tin.

Warm apricot glaze and brush on cake. Cover cake with a layer of marzipan, followed by a layer of ready to roll icing.

 

Tips - If you drizzle rum or brandy over the cake immediately after the cake is baked, it gives the cake a softer and fluffier texture.

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