- 180 grams of cake flour
- 100 grams of self raising flour
250 grams of butter
250 grams of soft brown sugar
400 grams of mixed dried fruits (if preferred, soak in rum as early as you can)
30 ml of alcohol (rum or brandy or whisky)
1.5 teaspoons of mixed spice or cinnamon powder+nutmeg powder
For Royal Icing
3 egg whites
3 teaspoons of lemon juice
4 cups of icing sugar
STEPS OF PREPARATION
Pre-heat the oven to 160 degree Celsius and put a baking tray at the lowest rack with 1 cm of water in it (note that the baking is not done at the lowest rack but at the middle rack)
Line the baking tin with baking paper or lightly grease the baking tin.
Pour the alcohol into the dried mixed fruits (you can do it after you take your measurements or you can do it as early as you can). For this illustration, I have mixed the alcohol with the fruits immediately after I took my measurements.
Melt the butter in the microwave (about 1 minute). In a whisking bowl, lightly beat your eggs, add in the cooled melted butter and whisk well.
In another bowl, sift your self raising flour, baking soda and mixed spice. Add in the brown sugar, mix and make a well in the centre. Pour the cooled butter and egg mixture into the well. Use a spatula to mix well. Add in the mixed fruit and ensure that it is well mixed.
Transfer to the baking tin. Bake in the oven at middle rack at 160 degree Celsius for the first 20 minutes. After 20 minutes, down the oven temperature to 150 degree Celsius and continue to bake for another 45 minutes to 60 minutes. Use a skewer to insert into the cake CENTRE and ensure that it comes out clean. LET THE CAKE REST FOR AT LEAST 3-4 HOURS BEFORE actual decoration of the cake. I let this cake rest overnight before I decorated the cake.
As fruit cake is a dense cake, you may have to constantly check the readiness of the cake at the last 10-15 minutes of the baking process. If your skewer comes out unclean after the prescribed baking time, don’t worry, as the baking temperature is rather low, continue your baking until the skewer inserted comes out clean. Insert the skewer at various positions particularly at the centre to counter ensure the readiness of the cake.
If you note that there are slight burnt on the top of the cakes, use something to cover the top of the cake. If you prefer, add about 1 cm tall of water to the baking tray place one rack lower than the baking rack. (e.g if you bake at rack No. 3 from the bottom, place a baking tray with 1 cm of water on rack No.2 from the bottom before your baking starts to conserve moisture of the cake). In this illustration, I have put some water in the baking tray but it is optional.
Beat the egg whites until soft peak. Gradually add in the icing sugar. Add lemon juice after all the icing sugar has been added. If the royal icing is too runny, add in extra icing sugar until you reach the firm/stiff peak or desired consistency. Cover with damp cloth or clingy wrap to prevent icing from drying out.
Decorating The Cake
Spread the icing on the entire cake as evenly as possible. Use the flat spatula or knife to work on icing into fluffy peaks all over the cake. LEAVE CAKE FOR 2-3 HOURS to allow the icing to harden. If you preferred, you can add some colour gel to create some visual effect.
After the icing have hardened, position your desired ornaments on top of the cake. Keep your cake in the refrigerator for about 2-3 weeks.
Isn’t this is a very simple fruit cake and I can assure that the taste wouldn’t not be compromised much at all. Putting some royal icing make it have a traditional or noble look and transforming this simple cake into an elegant occasion cake.. Hope you like the post today. Cheers and have a nice day.
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