回味无穷的西梅杂果蛋糕 Pitted Prune Mixed Fruit Cake

今天是三八妇女节，祝各位姐妹们妇女/小姐/靓女节快乐！

前一篇提到Lucius发烧的事

，收到了很多关心的留言，在这里要再次谢谢大家。Lucius发烧康复回到托人所不到一个星期又开始咳嗽流鼻涕，有一天还甚至失声。再加上自己自从过年前开始就断断续续感冒喉咙痛，这阵子真的是工作家庭两头忙，虽然一直挂念着更新部落格，但却很难腾出时间来弄照片和发帖。虽然如此，我还是天天通过爱疯一有空档就到家家户户拜访，只是很少留言因为用手机打字很慢。还有很不好意思无法一一回复你的留言，希望大家见谅，如有提问的留言我会尽快回复。

这西梅杂果蛋糕是沿用之前我觉得很赞的食谱，把收在冰箱里很久的西梅全部加入。因为已预见西梅比较会吸水（酒），一开始我就多加20克的面粉，但是最后的面糊还是挺稀的，所以我又再加了几汤匙面粉，但我这回我加的是高粉。原因是高粉比普通面粉会吸水，而且高粉能使蛋糕更“挺”，并能“支撑”蛋糕里的杂果，防止沉淀。

不出我所料，成品杂果分布得很均匀，蛋糕组织也比较密和实，我更喜欢像这样的口感。这蛋糕很湿润，从冰箱拿出来不需回温也不会干巴巴，我喜欢冷食多过于室温品尝。蛋糕加了西梅，味道带酸，个人觉得比单单加杂果更好吃。

这种蛋糕是需要时间慢慢酝酿的，让西梅杂果里的酒慢慢释放出来，蛋糕会越来越好吃。所以，做这种蛋糕要有忍耐力， 不要一做好就急着吃。我用Daiso的mini loaf pan做了三小条，一条送人，两条留给自己吃。我啊，想吃时就切一小片来吃，不敢一次吃多多，深怕太快吃完。所以，你知道我对着蛋糕的评价有多高了吧？！但是，我盘里的肉，也有可能是你的毒药。我觉得这种西式杂果蛋糕是一种很极端的甜点，喜欢的人会很喜欢，不喜欢的人连碰都不碰。

话说Daiso的mini loaf pan真是物超所值，做出来的蛋糕工工整整的很漂亮，而且像这样的size很适合拿来送人，用小烤盘也大大缩短烘烤的时间，值得推荐给大家（特地拍了照片给没有看过的读者参考）。

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess (Bakericious).

Recipe adapted from Malibu Coconut Rum Fruitcake (originally seen from Anncoo’s Journal).

Ingredients:

(A)

250g butter (room temperature)

100-110g sugar

(B)

2 tbsp rum

4 tbsp orange juice

1 tsp vanilla extract

Orange zest from one large orange

(C)

4 large eggs

(D)

220g plain flour

½ tsp baking powder

½ tsp mixed spice or ground cinnamon

*mix and sift the above together

Additional 3 – 4 tbsp bread flour to be added at last

(E)

400-500g mixed dried fruit

150g pitted rune (cut into small pieces)

*Pre-soaked in rum for at least one night

(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 parchment paper, bottom. The recipe amount makes 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. If the batter is runny at this moment, fold in additional bread flour from (D). 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.