Easy Fruitcake 简易杂果蛋糕

圣诞节将至这个杂果蛋糕很应景。

这个蛋糕是我参考了Alex Goh's Fruity Cakes 里Pecan Raisin Cake的做法制作的。材料和份量方面我根据自己和家人朋友的口味做了修改。第一次做是去年的11月，最后一次做应该是去年的圣诞节期间，这么快一年又过去了。

这蛋糕的味道没有传统的杂果蛋糕香醇，组织也不没传统的般细致。但是，它的味道就是适合我和家人的口味。去年的圣诞节做了这款蛋糕送到亲戚朋友和同事，大家都很喜欢。连一向不喜欢吃蛋糕的D也喜欢，至今这是唯一一款他会要求我做的蛋糕。

我喜欢这个蛋糕的另一原因是这个蛋糕真的很容易做，比做muffin还容易。好吃的蛋糕如果步骤复杂，清洗功夫很多的话，我也会懒得做。哈哈。

趁这个圣诞佳节你不妨尝试做来和家人分享。如果你是初学者这个肯定适合你，成功率应该是百分百。

Ingredients:

(A) - soak overnight or longer time

120 - 150g mixed fruit
4 - 6 tbsp rum/brandy/orange juice

(B)

90g butter

130 - 150g brown sugar

150ml water minus amount of rum/brandy/orange juice used in (A)

(C)

2 eggs (lightly beaten)

(D) - mix well

170g plain flour

50g bread flour

½ tsp baking powder

½ tsp baking soda

¼ - ½ tsp ground cinnamon powder

(E)

100g chopped walnut (pre-roasted)

Method:

1) Cook (B) at low heat till butter and sugar dissolved, set aside to cool down completely.

2) Add (A), mix well.

3) Add (C), mix till well blended.

4) Sieve in (D), mix till just incorporated.

5) Fold in (E), mix well.

6) Pour batter into greased and lined mould. Bake in preheat oven at 180C for about 40-45 mins till cooked (a skewer inserted and comes out clean).

7) Remove from mould and cool on wire rack.

Note:

1) I suggest cooking butter and sugar the night before while you soak the mixed fruits, so that you can continue with the next step first thing in the morning.

2) The amount of cakes in the picture (1 big loaf + 2 small loafs + 1 cup) is 1.5 times of the recipe amount.
3) The cake is best served after 2 - 3 days. To store, wrap it with aluminum foil and keep in airtight container.

4) For mixed fruits and sugar I don't usually stick to one amount, it depends on the receiver's preference. I have friend who asked me to omit walnut also. Sometimes, the brand of the mixed fruits used also plays a part. Certain brand is sweeter, so I will reduce the sugar (I tried Silver Bird and Phoon Huat mixed fruits before and found that Phoon Huat one is sweeter).