Steam Fruit Cake by Leela Mugilan
It's lasting for few months in room temperature... My sifu told me 6 months... But normally it's finished before that....
Ingredients:
- 375g mix fruits
- 250g butter - "Golden Churn"
- 300g flour*
- 1 tsp of sodium bicarbonate*
- 1 tsp cream of tartar*(* mix and sifted)
- 3 grade A eggs
- 150g brown sugar ( beaten with butter)
- 150g sugar (for sugar burn)
- 1tsp cinnamon powder
- 1 tbsp fruits cake paste
Method:
- - Boil water in kukusan (steamer). Grease and layer with baking paper an 8x8x3 inches.
- - Mix flour with cream of tartar and soda bicarbonate - sieve.
- - Add in cinnamon powder and mix well.
- - Add mix fruits in the flour, mix well. This is to avoid fruits from sinking - Set aside.
- - Beat butter & sugar until fluffy.
- - Add in fruits cake paste- mix well
- - Add in egg one by one & continue to whisk till well combined.
- - Add in flour/fruits mixture until just mixed.
- - Melt sugar in a non stick pan with slow heat until bubble starts to form.. let it bubble for a few sec or till sugar colour turn dark
- - Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
- (It will get harden once it touches batter, so fold in fast.. dont worry if there is some crystallised caramel in the batter).
- - Pour batter into baking tin.. arrange cherries if u like.. cover with aluminium foil, trim and tie with string or plastic ropes all around the tin.
- - Steam for 4hrs on medium heat.. (on high for 2 1/2hr.. medium for 1 1/2hr)
- (whenever u wanna add water to ur steamer make sure u use boiling water)
Source from bisousatoi blogspot but I did it with some changes.... Good luck
6 comments :
May I know what's fruit cake paste?? Thank you
Yes please can show me how is the fruit's cake paste look?
Can I please know what fruits you have used and what's cake paste? How does it look?
The mixture in number 4 becomes the fruit cake paste mentioned in number 6.
The mixture in number 4 becomes the fruit cake paste mentioned in number 6.
I don't understand what fruit cake paste is? People mentioned the fruit paste is the mix made in step 4. But that's not a paste, that's dry fruits coated in flour to suspend it in batter. And it literally says in step 8 to add the fruit/flower mix (from number 4) so clearly that's not the fruit cake paste.
So what does the fruit cake paste do? Is the fruit cake paste only found in Malaysia? Or could we substitute it for something else like pomegranate molasses?
Post a Comment