Thursday, 18 December 2014

圣诞酒香杂果蛋糕 (Traditional Christmas Cake)

With Christmas just around the corner, I felt like sharing this very Christmassy cake for everyone to share in this festive joy. Wishing everyone an early Merry Christmas!

Last year's Christmas, my family and I were in Sydney. I was browsing when I saw this beautiful Christmas fruit cake in a magazine and made up my mind to bring it into existence this year.

With its variety of dried fruits, aromatic rum and elegant fondant decoration, this cake will definitely look good on your Christmas menu!

Traditional Christmas Cake

Ingredients :
500g mixed dried fruit
1/4 cup mixed peel
1/2 cup chopped dried apricots
50g glace cherries
1/2 cup brandy or rum
125g butter at room temperature.chopped
1/2 cup brown sugar
3 eggs
1/2 cup plain flour
1/2 cup self- raising flour 
1/2 tsp bicarbonate of soda
1/2 tsp mixed spice 
1/2 tsp ground cinnamon
1/2 cup walnuts

Topping :
500g ready-made white icing (fondant)
1/4 cup apricot jam
some cachous

Method :
1. Mix the dried fruits and rum until even. Cover with cling wrap and set aside for at least 4 hours.
2. Lightly grease an 7 inch tin and line the base and side with baking paper, extending the paper 4-5cm above the top. Wrap a triple layer of brown paper or newspaper around the tin and secure with kitchen string.
3. Beat butter and sugar until light and creamy. Beat in eggs one at a time. Pour the batter into the bowl containing the fruits, then sieve in the powder ingredients. Fold together, then fold in the walnuts.
4. Pour batter into the tin and tap the tin a few times to get rid of air bubbles. Bake in a preheated oven at 150°C for 3 hours or until a skewer inserted comes out clean. Cool the cake on a rack.
5. Turn the cooled cake upside down and plug the big gaps on the surface with fondant icing. Warm apricot jam in a pan or microwave and sieve to remove solids. Brush the jam all over the cake.
6. Roll out the fondant icing on a lightly dusted surface until about 5-7mm thick. Place it over the cake and smooth it out with your hands. Use a small sharp knife to cut off any excess icing.
7. Roll out the excess icing until 3mm thick and cut out 1.5cm wide strips. Use them to decorate the cake as shown, then press some cachous into the strips. Secure a ribbon around the cake with pins and you're done.

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your Heart OutZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

@@@@@  圣诞月快乐!  @@@@@@
Happy Christmas Month!


  1. A pretty and elegant traditional Christmas fruit cake ! Love the red and white colours ^-^!

  2. 我好喜欢这蛋糕装饰,很前卫的感觉,干果蛋糕看起来像藏着很多珠宝的宝山,等待挖掘中^_^

  3. 哇哇!夠力好看。。夫人不舍得吃湼。。25号才开餐ho bo? Ho hohoho.....

  4. 有美有美的蛋糕, 厉害。。。翻糖铺的很美叻, 早知道今天要叫你过几招給我呢! 哈哈。。

  5. 很美、很美。白色圣诞的感觉。超赞的。。。简单就是美。我很喜欢。like!!
    有个要求,请你收住一片 然后pos laju给我。可以吗? 哈哈 哈哈哈。

  6. 灰常丰富。。。我喜欢!

  7. 糕内有糕,很精致可口啊!!

  8. what a beautiful cake.. what a beautiful present.. i will just leave it as a centrepiece on my dining table... can't bear to eat it arrrr

  9. 恭喜恭喜aunty也加入了翻糖的大家族,期待你更多的作品一一登场哦!

    merry christmas

  10. Aunty Young, I love this beautiful cake! So lovely the fondant and sliver balls. A perfect Christmas cake!

  11. 哇哇哇! 漂亮极了...这是我最近看过最"闪眼"的圣诞蛋糕

  12. 白色的翻糖~好有圣诞的气氛哦!!我要交换礼物,我要交换蛋糕。。。嘻嘻!

  13. Such a pretty Christmas Cake, wishing you a blessed Christmas in advance!

  14. Aunty Young 好好棒,蛋糕好美!要向你多多学习!

  15. 我猜想,妳家肯定是布置得很有圣诞feel

  16. 很漂亮哦,好喜欢!高雅的白色圣诞。


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