Thursday, December 22, 2016

White Fruitcake

Have you started your Christmas fruitcake baking? No plans for extravagant Christmas party, but homemade simple Christmas fruitcake for gifting has became a ritual practise for me. ^0^ 

This so called white fruitcake is made with fine sugar instead of the usual brown sugar and molasses sugar. Beaten meringue is folded into the cake batter to achieve a more lighter texture fruitcake than the traditional version. After baking you can brush extra rum over the warm cake, but I omit this process so that it is kids friendly. 

Before baking

After baking

  • 500gm mixed fruits (soaked in rum for at least 1 week)
  • 185gm salted butter
  • 185gm fine sugar
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 315gm plain flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon powder
  • glaced cherries and blanched almonds for decorating

  1. Drain mixed fruits. Add in 5 heap tbsp of flour and mix well to coat the fruits. Set aside.
  2. Using a electric whisk, cream butter and 100gm sugar until light and pale.
  3. Beat in yolks one at a time until well incorporated.
  4. Sift in flour and spice mixture and fold in alternate with mixed fruit into the butter mixture.
  5. In another clean dry bowl, beat egg whites with remaining sugar until soft peaks form.
  6. Fold the meringue in batches into the fruit batter.
  7. Spoon batter into two 9" loaf pan, filling 80% full. Smooth the top with a spatula. Arrange glaced cherries and almonds on top of the cake.
  8. Bake in preheated oven at 160 deg cel for 50mins or until a skewer inserted comes out clean.

No comments:

Related Posts with Thumbnails