INTRODUCTION

This is the simple fruit cake designed for office environment. Good to give those colleagues or clients or business associates that you are not really that close with them. It is simple and taste like the traditional fruit cake sold in the bakery. What differentiate from this with the traditional bakery fruit cake is the use of some rums or fruit wines in the cakes to make it have some Christmas feel.

The basic recipe is from my butter cake post yesterday with slight modifications. Due to the weight of the dry fruits, the batter will have to be drier such that it can hold the fruits. It is different from traditional fruit cake as the cake is light and best to be consumed within a few days after it is baked. Therefore, it is a good alternative if you are running out of time to bake the traditional dense fruit cakes.

In this illustration, since I only have very little mixed fruits left, I have substitute the normal mixed fruits with mostly raisins. You can either use brown sugar or castor sugar. Brown sugar would give you a more traditional look as the cake will be brownish whereas castor sugar will yield yellowish type of fruitcake resembling those sold in the traditional bakeries. I have experiment 5 of the cakes with some wholemeal toppings and if you wish you can have some museli toppings or totally without toppings.

If you are interested in other fruitcakes, you can refer to the following posts:

• Traditional boiled fruit cakes
• Easy mixed and bake fruit cakes 

WHAT IS REQUIRED

Servings : Prepare 10 medium muffin size cupcakes

• 250 grams of dry mixed fruits or raisins – soak in cherry wine or rum or brandy with the volume stated below
• 250 grams of butter at room temperature
• 250 grams of castor sugar or brown sugar
• 250 grams of self rising flour
• 5 eggs or about 300 grams of eggs
• 50 grams grams of milk
• 1/8 cups of rum (not in picture)
• 1/2 teaspoon of vanilla essence (optional and not in picture)
• 1 teaspoon of baking powder

For wholemeal crumble toppings (optional) – For 5 muffin cups

• 2 tablespoons of wholemeal flour
• 2 tablespoons of sugar
• 1 tablespoon of oats/museli
• 1 tablespoon of melted butter

STEPS OF PREPARATION

• Preheat the oven to 180 degree Celsius
• Get ready 10 medium size muffins cups
• Soaked the dry fruits in the rum/brandy/cherry wine for at least 1 hour.

• Cream the butter and sugar until light and fluffy. Add one egg at a time and beat until all the eggs are well mixed. Sift in one third (1/3) of the flour and add in 1/3 of the milk. Use a spatula or wooden spoon to mix the batter until well combined.

• Add in the vanilla essence and repeat the same procedures for the remaining 2/3 of flour and 2/3 of milk. Once well mixed, add the soaked dry fruits. Stir until well mix. Transfer to the muffin cups.

• For wholemeal crumble toppings (optional), mix the wholemeal flour, oats, melted butter and sugar, sprinkle on top of the fruitcake batter. Bake the cakes in the oven at 180 degree Celsius for 15-20 minutes or until a skewer inserted comes out clean.

CONCLUSION

A simple recipe with no hanky panky. It is rather light, taste like fruity butter cake and full of rum flavour. If you are running out of Christmas gift ideas, this may be one that you can considered.

Hope you like the post today. Cheers and have a nice day.

I am submitting this to the “Baby Sumo’s Christmas Recipes Collection 2013“ event which is hosted by Baby Sumo of Eat Your Heart Out.

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