Fruit Cake 水果蛋糕
A classic rich and buttery fruit cake recipe. The cake is so colourful with different color of fruit peels and dried fruit. The texture is ric, buttery yet moist. With the sweetness of the fruit, it is just a perfect afternoon tea cake.
I always love fruit cake, it is just a cake make you so happy! I only make it with loaf tin, because I think it is how it should look, round shape doesn’t suit. Of course you can use any tin. You can add any dried fruit you like, raisins, apricot, cranberries…I love the fruit peels, it give a great colour and the sweetness to a cake. It tastes just delicious!
This is a very simple recipe, the important thing is coat the dried fruit with flour first, that can prevent the fruit from sinking at the bottom. As the loaf tin is deep, make sure to cook the cake completely. Use skewer or dry spaghetti into a cake, if come out clean, then the cake is done! Hope you love it!
這個經典水果蛋糕是我的最愛，色彩繽紛，充滿牛油香味，口感紮實而濕潤， 超美味！絕對是宴客，下午茶甜點的推介！
我用了長形的烤模，當然也可用任何形狀。可以加入自己喜愛的水果乾，葡萄，杏桃，紅莓等，也可在烘焙材料店買糖水果皮candied fruit peels。這個食譜非常簡單，最重要是先將水果乾與麵粉拌勻，這個防止水果乾沉在底部。因模具較深，焗的時間較長，用一條竹籤或長意粉插入蛋糕內，如沒有沾著蛋糕糊，表示蛋糕已熟。希望你也喜歡！
Coat the dried fruit with flour, set aside. Cream the butter and sugar until pale and fluffly. Add in vanilla extract, lemon juice and zest, mix well. Add in eggs, one at a time, then sift in flour and baking powder. Mix until well combine but don’t overmix it. Add milk and dried fruit, transfer to a loaf tin.
Pop in preheated oven at 180C for about 50 minutes. To have a nice slash on top of the cake, take the cake out after baks for 10 minutes, use a knife to draw a line on top, then pop it back to oven.
用電動打蛋器打發牛油及糖至淡色，下雲尼拿香油，檸檬汁及檸檬皮拌勻。加入雞蛋，篩入麵粉及泡打粉拌勻。最後下牛奶及水果乾，倒入蛋糕模內，放入已預熱焗爐180度，焗約50分鐘。當蛋糕焗了十分鐘，拿出蛋糕，用刀在表面向橫劃一刀，再焗，便會有很美的裂痕。
- 110 gram unslated butter
- 100 gram sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 eggs
- 200 gram all-purpose flour
- 1 teaspoon baking powder
- 60 ml milk
- 250 gram dried fruit
- 材料：
- 無鹽牛油 -110克
- 糖 -100克
- 雲尼拿香油 -1茶匙
- 檸檬皮 -1茶匙
- 檸檬汁 -1湯匙
- 雞蛋 -3隻
- 中筋麵粉 -200克
- 泡打粉 -1茶匙
- 牛奶 -60毫升
- 水果乾 -250克
- Preheat oven to 180C. Coat the dried fruit with flour, set aside.
- Cream the butter and sugar until pale and fluffly.
- Add in vanilla extract, lemon juice and zest, mix well.
- Add in eggs, one at a time, then sift in flour and baking powder. Mix until well combine but don't overmix it.
- Add milk and dried fruit, transfer to a loaf tin.
- Pop in oven bake for about 50 minutes.
- To have a nice slash on top of the cake, take the cake out after baks for 10 minutes, use a knife to draw a line on top, then pop it back to oven.
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