baked Fruitcake - by Maya Tekwani


I'm grateful for your moral support dear. We bakers have been gifted with the ability to create fantastic recipes. Some recipes I do share but there are others I hold closely to my heart for personal reasons. There is always a time for everything and I do not believe in bringing this gift to the grave, as many of you may seem to think so. Why do I then post something I do not want to share? Just because! I wanted to share the joy I'd experienced then. I could go on & on but I think you guys can get the point. So, here's the recipe. It may not be that great a recipe to most of you great & fantastic bakers out there but this means a lot to me. Maybe you bakers can bring this recipe to another higher level than I can. I bid you happy baking in the spirit of Christmas

Recipe for fruitcake:
Ingredients:
250g plain flour, 

1tsp baking powder, 
1 tsp rempah kueh, 
250g butter, 
200g soft brown sugar, 
5 eggs, 
4tblsps brandy, 
60g chopped almonds, 
1kg mixed dried fruit.

Method:
Sift together flour, baking powder & rempah kueh into a bowl & keep aside.
Cream the butter & brown sugar in a separate bowl until mixture is pale.
Beat the eggs with a fork first before adding this into the mixture, a little at a time. Add in the brandy. If mixture begins to curdle, don't panic, just add in 1-2tblsps flour & mix until it comes back to normal.
Now, toss the almonds & mixed fruit into the flour mixture. Then add this gradually to the egg mixture using a spatula.
Mix well so that all ingredients are distributed.
Pour mixture into prepared tin (I greased & lined an 8inch sq tin).
Bake for 1hr first in 150 degrees C, then reduce to 100 degrees C for the next 2hrs.
By this time, the cake is done. Pour abt half cup of brandy over the cake & let it cool in the tin.
Once cool, take the cake out fm the tin, store it in an airtight tin & keep it in the fridge until Christmas time.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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