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Thursday, February 21, 2013

[Stir & Bake] Steamed Mixed Fruitcake 蒸杂果蛋糕


过去两年的华人新年我都烤了杂果蛋糕来当我的“新年蛋糕”,就贪它耐放,而且放得越久越好吃。今年我想来点改变,想做马来人的蒸杂果蛋糕。马来人的蒸杂果蛋糕我非常爱,但上网一查才知道那蛋糕可一点也不简单,大部分食谱都写要蒸4小时,是4小时!由于这是除夕当天才做的,我没有时间慢慢看火,最后还是决定做简易版的,下次才尝试原版的好了。


这个蛋糕我参考了Alex Goh老师在《蒸出蛋糕香》里头的食谱,无论材料和做法都和这个我推荐的简易杂果蛋糕很接近。由于我想让Lucius也尝尝看所以没有加入酒精,结果Lucius对这蛋糕可是大爱,只是不喜欢吃蛋糕里头的坚果。下面分享的是我改过的食谱

Mixed fruit that i used (glace cherry is not in the photo)

This is an easy, alcohol free steamed fruit cake. You can just make the cake with a hand whisk or simply a spoon. Cake is soft and moist, tasted the best from day 2 onwards.  

Steamed Mixed Fruitcake

   Ingredients:
   (A)
   150g water
   100g butter
   90g brown sugar
   (B)
   300g mixed fruits*
   Orange zest from 1 orange
   *I used 150g raisin, 80h dried apricot, 35g dried cranberries and 25g glace cherries.
   (C)
   3 eggs (lightly beaten)
   (D)
   200g plain flour
   1½ tsp double action baking powder (normal baking powder is fine)
   ½ tsp baking soda
   ½ tsp cinnamon powder
   (E)
   120g chopped walnut (pre-roasted)

   Method:
  1. Cook (A) at low heat until boiling. Add (B), mix well. Set aside to cool down completely.
  2. Add (C), mix well. Meanwhile, prepare steamer and start to boil water.
  3. Sieve in (D), mix till just incorporated.
  4. Fold in (E), mix well.
  5. Pour batter into greased and lined pan (I used 20cm round, you can use 23cm round or 20cm square). Steam on high heat for 90 mins (make sure there is enough water in the steamer, if need to add water must only use hot water).
   Tips:


   Wrap the cover with cloth to prevent water from dripping on the cake if you are not using bamboo steamer.



I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.


27 comments:

  1. 杂果我不好,来看看就好:)

    ReplyDelete
    Replies
    1. 鲸鱼,

      我觉得杂果蛋糕嘛一般人不是很爱,就是完全不吃。

      Delete
  2. 我很懒得把烤炉搬出来,所以最近也是在看蒸的蛋糕。

    ReplyDelete
    Replies
    1. Cass,

      天气开始变热,还是吃蒸的比较好。

      Delete
  3. Hi Angel,
    This sounds really easy.
    Your cake look moist and nice.
    Thanks for sharing :D
    myu

    ReplyDelete
  4. Angel 你好! 不知这蛋糕与你往年做的口感有何分别, 是否也能加朗姆酒让它更耐久? 全因年关之前通常都时间不够用, 尽量提前做。

    ReplyDelete
    Replies
    1. 我是Grace, 谢谢!

      Delete
    2. Grace,

      这个食谱不需打发和我之前分享的简易杂果蛋糕很像,蛋糕组织是比较松散和粗大。往年做的要打发的用到是creaming method,蛋糕比较fine也比较实,奶油味也比较重。(上面原文有食谱的link)。

      我觉得各有千秋,就看你自己喜欢的口感和味道。当然无需打发的食谱比较省事省时。

      这个食谱可以把杂果浸泡在兰姆酒然后从150ml的水里扣掉兰姆酒的份量。

      Delete
  5. 哇,好多我很爱的杂果咧!
    要吃。要吃。

    ReplyDelete
    Replies
    1. Sean,

      原来你和我一样,都是“爱果之人”。

      Delete
  6. This comment has been removed by a blog administrator.

    ReplyDelete
  7. Looks pretty and tasty~!

    Where did you get all the dried fruits from? NTUC?

    ReplyDelete
    Replies
    1. Hi Crysta,

      The Nona brand sultana I bought from JB but you can use any brand. Dried cranberries and apricot I bought from Sg Giant. I saw them in some bigger Ntuc too.

      Delete
  8. steamed cake definitely more healthier than bake one! your cake turned out so nice.

    ReplyDelete
  9. 我以前也试过朋友做的蒸杂果蛋糕,很好吃。想到要整很久。。。就放弃了。
    还是等你请我吃好了 :D

    ReplyDelete
    Replies
    1. Ann,

      请你吃没问题。

      我试过马来同事请我吃的蒸杂果蛋糕,也在马来人的婚礼吃过,真的非常好吃,那是有用caramel的,我的这个版本比较简单。

      Delete
  10. Hi Angel, your steamed fruit cake look very yummy. Love the texture very moist.

    Have a nice week ahead,regards.

    ReplyDelete
    Replies
    1. Hi Amelia,

      Thanks. You have a nice week ahead too!

      Delete
  11. Angel, my husband likes fruits cake leh, may be I should try to steam one for him heeheehee...

    ReplyDelete
    Replies
    1. Hi Jess,

      My husband is not a cake lover in general but he likes fruitcake too.

      Delete
  12. Replies
    1. Hi Kathy,

      This is a steamed cake recipe so I don't recommend to bake it and I have also never tried before.

      Delete

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