Tuesday, 7 January 2014

Boiled Fruit Cake By Felicia Koh













Boiled Fruit Cake


125 g butter
3/4 cup brown sugar, slightly less
1 tbs golden syrup
375 g mixed fruit
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup rum
1/2 tsp bicarbonate soda
1 cup plain flour
1 cup self raising flour
2 eggs, lightly beaten

1) melt butter over low heat with brown sugar, golden syrup, mixed fruit, cinnamon, nutmeg and rum.
2) simmer for 3 minutes and turn off heat. Add bicarbonate soda and mix well.
3) when mixture is cold, add flour and then the eggs, mixing well.
4) pour batter into a 20 cm greased cake tin or into a loaf tin that has been lined in the base with baking paper.
5) bake in a preheated oven at 175deg C for 40 to 60 minutes. Cool on a rack and turn out when cold.
6) bake about 3 weeks before consumption. Using a long satay stick, prick well with holes and brush with rum every day or alternate day.

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