Steam Fruit Cake

Steam Fruit Cake by Leela Mugilan

It's lasting for few months in room temperature... My sifu told me 6 months... But normally it's finished before that....

  • 375g mix fruits
  • 250g butter - "Golden Churn"
  • 300g flour*
  • 1 tsp of sodium bicarbonate*
  • 1 tsp cream of tartar*(* mix and sifted)
  • 3 grade A eggs
  • 150g brown sugar ( beaten with butter) 
  • 150g sugar (for sugar burn)
  • 1tsp cinnamon powder 
  • 1 tbsp fruits cake paste

  1. - Boil water in kukusan (steamer). Grease and layer with baking paper an 8x8x3 inches.
  2. - Mix flour with cream of tartar and soda bicarbonate - sieve.
  3. - Add in cinnamon powder and mix well.
  4. - Add mix fruits in the flour, mix well. This is to avoid fruits from sinking - Set aside.
  5. - Beat butter & sugar until fluffy.
  6. - Add in fruits cake paste- mix well 
  7. - Add in egg one by one & continue to whisk till well combined.
  8. - Add in flour/fruits mixture until just mixed.
  9. - Melt sugar in a non stick pan with slow heat until bubble starts to form.. let it bubble for a few sec or till sugar colour turn dark
  10. - Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
  11. (It will get harden once it touches batter, so fold in fast.. dont worry if there is some crystallised caramel in the batter).
  12. - Pour batter into baking tin.. arrange cherries if u like.. cover with aluminium foil, trim and tie with string or plastic ropes all around the tin.
  13. - Steam for 4hrs on medium heat.. (on high for 2 1/2hr.. medium for 1 1/2hr)
  14. (whenever u wanna add water to ur steamer make sure u use boiling water)

Source from bisousatoi blogspot but I did it with some changes.... Good luck

Fiona Lau

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Ajuma said...

May I know what's fruit cake paste?? Thank you

Unknown said...

Yes please can show me how is the fruit's cake paste look?