IMG_0357 we are not a big fan of fruitcakes because it tends to be too sweet.. but since it’s one of those things for christmas, i decided to do it my way
其实咋们家对水果蛋糕没啥感觉。。做了,就是喂苍蝇。。
不过,毕竟是圣诞必备之蛋糕其一。。
既然如此,要不就随自己心意自创自己会吃滴?

recipe adapted and modified from this post
原食谱经调整取自于此博文

ingredients (8 inch square pan, greased & lined)

300g mixed dried fruits of your choice (i used 100g green raisins, 100g jewel raisins and 100g blackcurrant)
100ml dark rum

200g chopped gula melaka
100ml coconut milk
250g unsalted butter
30g coconut flower sugar *substitute with light brown sugar 
5 eggs
1 tsp vanilla paste
200g cake flour
5g baking powder
1/8 tsp baking soda
20g coconut cream powder
50g natural ground almond

finishing
desiccated coconut, as appropriate

IMG_0360 食材(8寸方形烤盘,抹油、铺上烘焙纸)

水果干 300克(我用了 100克绿葡萄干、100克黑加仑、100克宝石葡萄干)
黑朗姆酒 100毫升

马六甲椰糖 200克
椰浆 100毫升
无盐黄油 250克
椰子花糖 36克*可用黄糖替代
鸡蛋 5颗
香草糊 1小匙
蛋糕粉 200克
泡打粉 5克
苏打粉 1/8小匙
速溶椰浆粉 20克
天然杏仁粉 50克

收尾
干椰丝 适量

Directions/做法

IMG_0362
– soak raisins with rum the night before baking
烘焙蛋糕前一晚将水果干以朗姆酒浸泡

– on day of baking, whisk egg with vanilla paste. sift flour, baking powder, baking soda, coconut cream powder and ground almond together. set both aside
烘焙蛋糕当天:鸡蛋和香草糊混合、拌匀。面粉、泡打粉、苏打粉、速溶椰浆粉和天然杏仁粉混合、过筛。待用

– cover bottom of pan with 2 layers of foil (to prevent cake from burning)
烤盘底部裹上两层锡纸以免蛋糕烤焦

– place gula melaka and coconut milk in a saucepan, and stir over low heat till gula melaka dissolves totally. allow to cool
马六甲椰糖和椰浆放入奶锅,以低温加热搅拌直到椰糖融化为止。待凉备用

– beat butter with coconut sugar till light and fluffy then add in egg mixture in 3 additions. incorporate well after each addition
黄油和椰子花糖打发至蓬松状后,蛋液分三次加入黄油糊~每加入一份拌匀后在加入另一份

– alternate flour mixture and gula melaka mixture into butter in this order: (1) flour + gula melaka, (2) flour + gula melaka, and ending with flour
粉类食材和马六甲椰浆以交替方式拌入黄油:(1)粉类食材+椰浆;(2)粉类食材+椰浆;最后以粉类食材收尾

– fold in rum raisins
将朗姆水果干翻拌入面糊

– pour batter into prepared pan and smoothen surface. sprinkle desiccated coconut on top of batter and bake in preheated oven of 160 degrees C, centre rack for 1 hr 55 mins
面糊倒入烤盘,顶部铺平后撒上椰丝。送入 160摄氏度烤箱中层烤 1小时 55分钟

Personal notes/温馨小贴士:

IMG_0363
– jewel raisins are raisins that are yellow and orange in colour. i got these in japan
宝石葡萄干既是黄色、橙色的葡萄干。我的是从日本买滴

– feel free to increase use of dried fruits to suit personal preference
水果干的份量可随意增加

– i am using a low temperature to bake the cake in order to let the flavour develop. i tented the cake during 50th min of baking time
用了低温烤这个蛋糕主原因是让香味儿更加渗入蛋糕。烘焙时间 50分钟后,我将蛋糕盖上锡纸

IMG_0359

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(7) Comments

  • gula melaka christmas fruitcake 马六甲椰糖圣诞水果蛋糕 | ibakeicookieat (December 14, 2015)

    […] Source: gula melaka christmas fruitcake 马六甲椰糖圣诞水果蛋糕 […]

  • Shirley Yet (December 14, 2015)

    Hi what is coconut flower sugar? Can I substitute with light or brown sugar? Pleaseadvize

  • Zoe (@bake4happykids) (December 15, 2015)

    Hi Victoria,

    Like your very Singapore / Malaysian version of fruitcake… I\’m sure that this is a sedap Christmas 😀

    Zoe

  • Daisy Tang (December 15, 2015)

    看起来不错的,有椰糖也有果干的香~

  • Eva Ong (December 16, 2015)

    May I know when to add the eggs cos I dont see any remarks on the eggs .

    • Victoria Bakes (December 16, 2015)

      HiEva, thanks for pointing out. i have edited the post. eggs always come in after butter and sugar has been creamed. hope this helps

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