Wednesday 17 August 2011

Ready to go for a long steam.........?

           Another must-have Hari Raya delicacy for many houses is Steamed Fruit Cake. There are a few versions of the recipe but I'm using the one by Chef Hamidah Rusdi, another weekend baking teacher whose classes I attended  a few times even though I had to travel all the way to Chua Chu Kang! Well...when there's a will, there's always a need to give excuses..haha...

          I don't think I have to tell you how delicious this cake is. But I must say this recipe produces a very moist and dark cake.....just the way I like it! There's no need to add colouring & it keeps very well too! Mixing it is easy need any mixer. But wrapping the pan is a bit tedious but is an important step so that the cake is not soaked in water. Chef Hamidah did teach us a simpler method, i.e. using the transparent plastic container. But I'm not comfortable with the idea of steaming a plastic container for 4 hours.....yes, this cake needs to be steamed for 4 hours! Are you game to go for a long steam.....?

Update: Please refer to my updated post for tips to prepare this cake.

Steamed Fruit Cake

250g butter (softened)
100 fine sugar
1 tsp ( I used 1/2 tsp) ground nutmeg
1/4 tsp (I used 1/2 tsp) orange essence
1/2 tsp vanilla essence
2 large eggs

B(combined & sifted)
250g plain flour
1 tsp baking soda
1 tsp cream of tartar

100g mixed dried mixed fruits
200g dried black currants
50g walnuts (chopped into small pieces) - I added
20g plain flour

200g castor sugar (for burnt sugar)

  1. Heat a steamer over medium heat.
  2. Combine A, except eggs, mix with a wooden spoon.
  3. Add eggs, one at a time, & blend well. Do not overmix.
  4. Add B &mix well.
  5. Add C & mix well. Do not overmix.
  6. Prepare burnt sugar by placing D into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat and carefully add to the fruit cake mixture. (NB: the burnt sugar will harden almost immediately, the hardened ones can still be added to the batter in the baking pan.)
  7. Pour mixture into a lined & greased baking pan (8x8x4"). Cover the pan with a grease paper & tie the pan with a string ( I used  rafia string). Then cover the grease paper pan with aluminium foil & tie the pan with a string again. Make sure the pan  is water-proof.
  8. Steam the cake for 4 hours. Then remove pan from steamer. Leave pan aside for 10 minutes. Then remove cake from pan. Leave to cool.
Update: No need to cover the pan with grease paper. Just cover it with aluminium foil. I learnt this from Ayu.


ady said...

wahhh!!! of my father favourite ni..npk basah fruit cake tu...sedappnye..

Faeez said...

Memang basah & sedap...Orang2 lama memang suka kek ni. Cubalah buat utk your father. Mudah2an dia suka!

Anonymous said... friend buys this cake for $35 .....drooling:p

Faeez said...

Thank you. It's quite easy to buy this though it doesn't come cheap but I like to make it myself...

Mel said...

Hi Faeez,
I have made steamed fruit cake before and that recipe was given by a malay ex colleague. I would like to give your recipe a try but still a hesitation there because of the long 4 hours of steaming....scary... but I know this cake is really super delicious, isn't it?

Faeez said...

Mel, I know... it can be scary if we think of the 4 hrs... but it's really worth it! i suggest you start early morning. By lunchtime, it's ready!:)

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