[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.