My mother loves to bake cakes, cookies and tarts (amongst many others), and I was thinking that it's high time I include her yummy works in this blog. Besides, some of my favourite food bloggers like Pearl and Mengni seem to have a special talent in baking the most delicious looking of things (droooool), and I thought I'd add in some recipes here too. So stay tuned to this blog for more recipe posts soon ya! As much as most of her baking goodies are self-created and innovated, the recipe for this fruit cake though is taken from the Mind Your Body section of The Straits Times (27 November 2008, p.23). Still, it's something worth sharing since the cake has received much praise from friends and relatives. I have to admit, I myself am not too much a fan of fruit cakes, but I liked it because of the brief hint of Bailey's hehe.
The Recipe: Christmas Fruit Cake
makes 8-inch round cake
For the cake:
125g dark brown sugar
1 tbsp treacle
2 tbsp of Bailey's Irish Cream (or any rum or brandy)
30g ground almonds
140g plain flour
50g wholemeal flour
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
40g prunes, sliced into strips
80g sliced almonds
120g cranberries, soaked in water for five to ten minutes
For the icing:
200g icing sugar
White from 1 egg
2 to 3 drops lemon juice
1. Leave the prunes and cranberries to marinate in the liquor overnight.
2. In a large mixing bowl, beat butter, brown sugar and treacle till creamy.
3. Add eggs one at a time, followed by flour and baking powder and mix well. Add the dried fruits and nuts.
4. Pour the mixture into a greased 8-inch round cake tin. Bake for one hour at 160 to 170 deg C.
5. To make glace icing, sieve icing sugar into mixing bowl. Whisk egg white and add to sugar, then whisk mixture till creamy. Add 2 to 3 drops of lemon juice and mix well.
6. Cool cake in tin then turn out on rack and cover with glace icing. Decorate as you please.