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

recipe adapted and modified from this post

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

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

干椰丝 适量


– soak raisins with rum the night before baking

– 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

– cover bottom of pan with 2 layers of foil (to prevent cake from burning)

– place gula melaka and coconut milk in a saucepan, and stir over low heat till gula melaka dissolves totally. allow to cool

– beat butter with coconut sugar till light and fluffy then add in egg mixture in 3 additions. incorporate well after each addition

– alternate flour mixture and gula melaka mixture into butter in this order: (1) flour + gula melaka, (2) flour + gula melaka, and ending with flour

– fold in rum raisins

– 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:

– jewel raisins are raisins that are yellow and orange in colour. i got these in japan

– feel free to increase use of dried fruits to suit personal preference

– 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



(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 😀


  • Daisy Tang (December 15, 2015)


  • 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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Victoria Bakes – Baking into the Ether