Welcome 2011 ~ Malibu Coconut Rum Fruitcake 【香甜清新的】椰子兰姆酒杂果蛋糕

祝大家新年快乐！Happy 2011 to all readers, friends and blog pals!

2011年的第一篇我想请大家吃这个充满香气的杂果蛋糕，寓意a fruitful year ahead。这是我第一次尝试做传统杂果蛋糕，之前过节我都是做这个家人朋友都赞好的Easy Fruitcake，两者相比我觉得各有千秋。

传统杂果蛋糕使用大量用酒（一般用rum或brandy）浸泡的杂果，蛋糕做好后马上淋上酒，包好，收入冰箱每隔两三天拿出来淋酒。重复这个淋酒的步骤直可以长达一个月。“养”越久的蛋糕就越香。我的蛋糕“养”了一个星期就开刀，“养”了三天后我有偷吃，觉得和“养”三天的比起来，”养“了一个星期的味道明显更香醇，也更湿润。

圣诞节前的几个星期我就开始把杂果用兰姆酒浸泡，但是却未能在圣诞节前抽出空来做这蛋糕。结果拖到Boxing Day那天才有时间做，所以本来是Christmas Fruitcake现在变成了New Year Fruitcake。

印象中传统杂果蛋糕非常甜，但是这个蛋糕配合了橙香，杂果香，酒香和奶油香，还有加入了我喜欢的坚果，我一点也不觉得甜，吃多也不会腻，我只能说是越吃越好吃。

我用的是Malibu Coconut Rum，这来自加勒比海的兰姆酒是无色的，只含21%酒精，所以我的蛋糕没有浓浓的酒味，但却多了股椰子独特的香甜气息。

传统杂果蛋糕的食谱琳琅满目，但是我看到Anncoo分享的食谱后不假思索就决定采用她的食谱，Anncoo的分享肯定是值得信赖的。

这蛋糕太好吃了，接下来的农历新年一定要再弄。

Recipe adapted from Anncoo. Thanks Anncoo for sharing such a great recipe. I have made some modifications to suit my own taste. I am sharing my adapted recipe here.

Ingredients:
(A)
250g butter (soften at room temperature)
125g sugar (I used 110g)
(B)
2 tbsp rum }
2 tbsp orange juice } (I used 6 tbsp orange juice)
2 tbsp rum compound }
1 tsp vanilla extract
Orange zest from one large orange
(C)
4 large eggs
(D)
200g plain flour
½ tsp baking powder
½ tsp mixed spice (I used ground cinnamon)
*mix and sift together
(E)
500g mixed dried fruit (I used 400g)
100g pitted prune - cut into small pieces (I omitted)
*Pre-soaked in 8 tbsp of rum overnight (I soaked for 2-3 weeks)
(F)
100g chopped walnut and almond
*Pre-toasted at 150c for about 7 – 8 mins
(G)
Extra rum for pouring over cooked cake (I used Malibu Rum with Coconut)

Method:
1) Line cake tin with two layers of parchment paper, bottom and side (I only used one layer). The recipe amount is suitable for one 8-inch square tin or three small loaf pans.
2) Beat (A) till light and fluffy. Slowly add in (B).
3) Add (C), one at a time and scrape bowl.
4) Add ¼ of flour mixture to mixed fruit and set aside. Add remaining flour mixture to the butter mixture gradually and mix till just incorporated.
5) Fold in mixed fruits and chopped nuts, mix well with a spatula. Pour into cake tin. Bang tin on table once to settle the content. Level the surface with a spatula or scraper.
6) Bake in preheated oven at 160C for about 1-1/2 hours (for one 8-inch square tin) or 45 mins (for three small loaf pans). Cover the top with foils loosely when the cake starts to turn brown).
7) Pour 2 –3 tbsp of rum on hot cake once it comes out from the oven.
8) Wrap cake with clip wrap and aluminum foil once cool down and store in fridge. Pour 2 – 3 tbsp of rum on cake every 2 –3 days until it is ready to be served.

在这篇结束前和大家分享我在圣诞节前夕赢得的礼物。很实用的礼物，我很喜欢。再次谢谢Anncoo。

我简直不敢相信我是Anncoo主办的Christmas Giveaway的幸运儿之一，因为从小到大凡lucky draw都没我的份。我觉得这是个好的开始，希望在2011年会有更多好运接踵而来。

2011年大家一起行好运！