Low Fat Mixed Fruit Cake 低脂杂果蛋糕

在准备简单晚餐的当儿，顺手做了这个蛋糕当隔天的早餐。晚餐煮好，蛋糕也刚好进烤炉，吃饱清洗完毕后，蛋糕就出炉了。

这个蛋糕含油量非常低，我只用了一汤匙的牛油，吃多了也不觉得有负担。蛋糕本身不会甜，但是加上杂果吃起来就会觉得蛮甜的。杂果是在Phoon Huat 买的，我觉得特别甜，不喜欢。我很贪心的买了一公斤的包装，不能浪费，只好慢慢吃。

照片中蛋糕看起来很像有点干，其实蛋糕吃起来很松软，一点都不会干。我加了一点全麦面粉让蛋糕的口感更丰富。这是我第一使用全麦面粉在蛋糕里，所以只敢加一点点。

Low Fat Mixed Fruit Cake 低脂杂果蛋糕

Only 1 tbsp of butter is used in this cake, that's why I call it 'Low Fat' Mixed Fruit Cake. It is soft and moist despite the low fat content.

Ingredients:
(A)
¾ cup mixed fruit
¾ cup boiling water
½ cup brown sugar (I mixed with some white sugar)
1 tbsp (about 20g) butter
Grated orange rind from 1 small orange
(B)
1 large egg (lightly beaten)
(C)
1 ¾ cup plain flour (I mixed with 2 tbsp of wholemeal flour)
1 ½ tsp baking power
½ tsp baking soda
1 tsp cinnamon powder
(D) – Glazing (optional)
1 tbsp orange juice
¾ tbsp icing sugar

Method:
1) Mix (A) till sugar dissolved. Set aside to cool down.
2) Mix (C) and sift together (If you are using wholemeal flour, sift first then add the wholemeal flour).
3) Add (B) to slightly cool (A) mixture, mix well.
4) Fold in (C) in a few additions till just incorporated. Do not over mix. (If you find the batter is too thick to stir, add a few drops of orange juice).
5) Pour into a lined or greased pan and bake in preheated oven at 180C for about 30 to 40 mins (depending on the size of the pan) or till cooked (a skewer inserted and comes out clean).
6) Remove cake from pan and cool on wire rack completely.
7) For glazing, mix (D) till icing sugar dissolved and brush on cold cake.

Note:
1) I used a black steel 9"x5" loaf pan to bake this cake, I baked at 170C at the beginning and lowered the temperature to 160C after 5 mins. My cake was cooked in about 25 mins time.
2) Glazing not only makes the cake look nicer, it also gives the crust extra moist. The crust will become soft after glazing.

3) For storage, wrap cake with aluminum foil and store in airtight container. Best serve the next day.