Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to bake butter cakes using margarine instead of butter.

Found a recipe from Rasa Malaysia and have kept wanting to try them and finally found a time.  It is buttery and crumbly sort and light. Try a slice while it is warm it with hot lemon tea and you will be floating heavenly.

BUTTER CAKE

Adapted from : http://rasamalaysia.com/recipe-butter-cake/2/

Ingredients

225gm unsalted butter - room temperature

200gm plain flour/all purpose flour

1 tsp baking powder

200 gm castor sugar

4 eggs

1/2 tsp salt

4 tablespoons of fresh milk/yogurt

1 tsp vanilla essence

Method:

1.  Preheat the oven at 170C
2.  Lightly grease and lined your pan.  ( I used a 9x9 pan, got a thin cake)
3.  Mix the flour and baking powder and sieve together.  Add salt and mix well.  Set aside
3.  Using an electric beater, beat butter and sugar till well combined, pale yellow in colour.   The sugar has not dissolved at this point.
4.  Add in the egg one at time.  Beat well after each addition of egg till creamy.  Scrape down after each mixing.
5.  Add in vanilla essence and mix well.
6.  Fold in the flour into the mixture and mix well.
7.  Finally add in the milk or yogurt and mix well.
8.  Pour the mixture into greased baking pan.  Shake it lightly to evenly distribute cake mixture.
9.  Bake until golden brown for about 40 mins or till it is done when it is tested.
10.  Remove from oven and allow to cool on a wire rack for 5 minutes.
11.  Serve warm.

NOTE

Should the cake turn brown fast you can cover with an aluminium foil.

Time of baking depends on your oven.

Enjoy 

Coconut Cake in a Bundt

Coconut cake in a bundt.  

Soft and crunchy.

Enjoy

Sathiarani

Pandan Chiffon Cake

During my recent trip back home during the summer, I bought myself 2 tube pan for making chiffon cake.  But then while packing I realized that I am hitting overweight, so had to leave the pans and a few others, hoping someone would be able to bring it down on the next opportunity.  True enough I got my goods not long after and finally made them.

As the name calls Pandan Chiffon Cake, it calls for pandan juice but I did not have sufficient pandan leaves to make juice so I ended with the no so natural pandan essense.

I was really surprised at the outcome as this was the first time I made them.  They turned out perfectly well which is not only moist and soft, they had a nice pandany aroma.  Lets look at some of the pictures that I have taken before you look at the recipe courtesy of www.nyonyafood.rasamalaysia.com




Meringue



Chiffon Cake

Now that you have seen the pictures lets look at the recipe.  You should try them - it is not difficult at all. 

Pandan Chiffon Cake
courtesy of  www.nyonyafood.rasamalaysia.com

Ingredients
Step 1
8 medium egg yolks
58gm fine sugar
60ml pandan/screwpine leaves juice (made from blending 6screpine leaves with 60ml water
89gm corn oil or olive oil - I used corn oil.
142gm self raising flour

Method
1.  Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
2.  Stir in pandan juice and corn oil
3.  Fold self raising flour into egg mixture.
4.  Set aside

Step 2
Ingredients

8 egg whites
142gm fine sugar
pinch of salt

Method
1.  Beat egg whites till frothy.  Slowly add in sugar and pinch of salt while beating at high speed.
2.  Beat until the egg white is stiff and shining but not dry - about 3 minutes.

Step 3
1.  Preheat oven at 175C
2.  Use a spatula and gently fold egg yolk mixture into the egg white(meringue)
3.  Pour into an ungreased 25cm tube pan
4.  Bake for 40-45mins
5.  Once cake is cooked, removed from oven immediately and invert pan onto wire rack.  Let it cool before removing cake from pan.  Use a butter knife to go around the pan to remove the cake from the tube pan.

Have fun trying out!

Sathiarani

Coconut Cake

I tried a few newbies for my pot luck party.  Sweet Potato Kheer - this was shared by cousin brother, Coconut Cake shared by Anita (which also shared her Moroccan Spiced Chicken), Chiffon Pandan Cake and Chinese Style Prawn Fried Rice.

Now lets look at Coconut Cake which Anita shared on her FB.  Not only it is easy to prepare, it was also fantastic especially when it was still warm and definitely a big wow from my guests.

Lets look at the recipe

Coconut Cake
Source - Anita Muthukaruppan, New Zealand

Ingredients
250g butter
2 cups sugar
4 eggs
2.5 cups flour
0.5 cups desiccated coconut
2 tsp baking powder
1 cup coconut cream

Method

1.  Preheat oven to 160C
2. Cream butter and sugar till fluffy.
3. Mix in eggs one at a time.
4. Sift flour & baking powder into a separate bowl. Stir in coconut.
5. Alternate folding in flour mixture and coconut cream (I warm the coconut milk with pandan leaves just as suggested by Anita) into cake batter until incorporated.
6. Pour into tin and bake for 1-1.5 hr.

 

 

Sliced Coconut Cake

 

Note from Anita : For a Malaysian twist, warm coconut milk with a 2-3 bruised pandan (screwpine) leaves, and leave to infuse for 5-10 min before adding to batter


Sathiarani

Super Moist Cheese Cake

Another cheese based cake for birthday celebration. 1 made 2 same cakes and was practicing my making of the roses.

This time the recipe is from Hana Memories

Ingredients

6pieces of slice cheese (I used Cheesedale)
250ml of fresh milk
100gm of butter
100gm of fine sugar
110gm of flour
6 eggs - separate yolk and white
2tsp of essence vanilla

For Topping
250gm cream cheese
1/2 tin condense milk.
1/2 kraft cheddar cheese - grated

Method

1. Grease, lined and flour the 8" round pan.  Preheat oven at 160C
2. For the cake - Tear small pieces the slice cheese and put in a pan.
3. Add fresh milk and stir till cheese melts.  Add in butter.  Remove from fire and let it cool (Need not let it to boil)
4. Beat egg white with sugar and till stiff peak.
5. Beat egg yolk for about 1-2minutes at medium temperature.
6. Add in the cheese mixture, mix with whisk.
7. Add flour little at a time till well incorporated.
8. Take 1/3 of egg mixture and fold into the cheese mixture. Add the rest little at a time. don't over do it.
9. Pour mixture into pan and bake using waterbath. (Waterbath method is where you place the pan onto another pan that is filled with hot water.
10. Bake at 160C for about 50-60minutes (depending on your oven)
11. When done remove from oven, let it cool on wire rack for about 10mins and then remove from pan.
12. For the topping.  Beat well cream cheese and condensed mil.
13. Once cooled, divide the cake into 2, spread the cheese mixture, cover the cake with the remainder cream cheese and sprinkle the grated cheese. (I put blueberry filling as the filling instead of cheese cream mixture and covered with cream cheese and grated kraft cheese

Enjoy

7 roses covering the cake.

this one with 2 roses

the slice cake with blueberry filling.

Vanilla and Chocolate Chips Cheese Cake

My nephew loves cheesecake and I made this for him when he visited us with his parents for Divali visit recently.  He had a go with the cutting and a small bite of the cake and the rest of the cake you know the what happened.

Lets look at this simple and yet delicious cheesecake.

Recipe courtesy of Yatt's Lil Kitchen's FB page

Vanilla & Choc Chips Cheesecake

Ingredients
10pcs of oreos biscuit
3tbs of butter
250gm of chream cheese
3 tbs of castor sugar
1 large egg
1 tsp of vanilla essence
5tbs of thickened cream
1 cup of dark choc chips

Method

1. Crushed biscuit into fine powder and mixed with butter. 
2. Pressed evenly into a 6inch round loose cake tin.
3. Beat cream cheese with castor sugar till fluffy.
4. Add in egg and mix well. 
5. Next thickened cream and essence vanilla.  Beat till smooth.
6. Add choc chips and mix
7. Pour mixture into the loose tin
8. Bake at 150C for 20-30mins (depending your oven)
9. Remove from oven and let it chill in fridge/chiller for 4hours before serving.

Note :
1.  You may decorate with ganache once the is cooled.
2.  The cake is done when it jiggles in the centre like pudding.  Need not check with a tester.


Enjoy

No Bake Oreos Cheese Cake

I found this recipe from you tube - cooking with Karma

Easy peezy lemon squeezy - that's how easy this cheese cake was and it was also delicious.


No Bake Oreos Cheese Cake
Source - You Tube - CookingWithKarma

Ingredients

1 pkt sweet plain biscuits, 250g 
1 pkt oreo cookies (14 cookies)
1 pkt mini oreos
100g butter
2 tbsp hot water
1 tbsp gelatine powder
2 x 250g pkts cream cheese (room temperature)
1 cup thickened cream
3/4 cup caster sugar
1/4 cup of condensed milk

How to prepare:

1. Crushed biscuits to fine pieces and add melted butter to it.  Mix well and press firmly onto a 9" springform pan and chill it in the fridge for about 30 minutes.
2. Crush 1 packet of oreos.
3. Dissolve gelatin with hot water and set aside.
4. In a bowl add cream cheese, thickened cream, and sugar, mix well until thick and creamy.
5. Add in gelatin and condensed milk and crushed oreos
6. Mix well, spread into pan, give a gentle tab to release any bubbles. Decorate with oreos and chill over night or minimum 6 hours

Enjoy...

Moist Cheezy Banana Cake

I had 2 bananas that is slowly turning black and I had better do something with it before it ends up in the bin.

I goggled and found this yummy, moist and soft cake from www.tiffinbiru.com  I have tried a few of his recipes and they always turn out fantabulous.

The ingredients are simple and easy to make.  Surely another keeper.

Moist Cheezy Banana Cake

source : http://www.tiffinbiru.com/2012/09/kek-pisang-lembap-berkeju.html

Ingredient

125ml corn oil
3 eggs
115gm flour
1 tsp bicarbonate soda
60gm brown sugar
1/4tsp salt
1 tsp ovallete
drops of banana essence
1/4 cup shredded cheddar cheese
125gm banana - mashed
2 extra bananas- 1 chopped and another slice for decoration

Direction

1.  Pre-heat oven at 175C, greased 8inch tin, lined with parchment paper and grease again.
2.  Mix sugar, salt and ovallete.
3.  Add egg and beat at high speed till it becomes thick and fluffy.
4.  Slow speed, add mashed banana and essence - mix.
5.  Add flour little at a time and mix.
6.  Add oil, cheese and diced banana - mix well with spatula and pour into tin.
7.  Bake for 45mins or so till cook.
8. Remove from oven, cool for a short while, removed from tin and let it cool on a wire rack.  Let it cool down completely.

Enjoy this lovely banana cake...




before ready to be bake



after baking after cooling



Yummy and moist banana cake

Banana Chocolate Rice Cake

I made this cake for my year group's farewell party.  When I brought over it was still warm.  It has this moist kind of an appearance and I personally felt it would be heaven to have it with a dollop of vanilla ice cream when it is lukewarm.

A yummy cake, definitely a keeper's recipe from http://www.tiffinbiru.com/2012/01/kek-pisang-coklat-uraiserius-sedap.html


Ingredients
150gm butter
200gm cake four (I used all purpose flour)
¼ tsb bicarbonate soda
100gm brown sugar (original recipes calls for 150gm)
3 egg
100ml fresh milk
100gm mashed banana
A few drops of banana essence
50gm chocolate rice
1/3 cup of diced bananas
1/4 cup of chopped cashnew nuts ( I used walnut flakes )

Method

• Preheat oven at 170C, greased and lined tin.  I used a 7in x 3in x 3in tin.
• Cream butter and brown sugar till mix well.
• Add egg one at a time, mix till creamy.
• In a low speed, add flour alternate with milk till finish.
• Add in mashed banana, essence, stir well, add in cubed bananas and chocolate rice ( I put the chopped bananas after filling the tray) and followed by cashnew nuts.
• Bake approximately 40-50mins. check cake done, remove from oven, let it cool for about 10mins, then remove it from tin and let it cool down.

Try them and let me know...

Super Moist Eggless Chocolate Cake

I made this fantastic and super duper easy and super moist eggless chocolate cake and "adorned" it with chocolate ganache for the Mothers Day celebration.

Qatar celebrates Mothers Dayon Wednesday, March 21.  We, however decided to have it on saturday instead...

It was a pot luck party with some games, arts and crafts demonstration, slide presentation on mothers, exchange of gift and last not least food, food and more food......

Guess like many other good things, you just can't separate ladies and good food....

I made an eggless moist chocolate cake..To my surprise it turn out very good.  The cake itself is good enough without topping but I decided to have a simple one to just "make up" the cake....

Thank you to Sister Nor of http://www.secubitgaramnor67.com for sharing her recipe.  Lets look at the recipe.

Super Moist Eggless Chocolate Cake
courtesy of http://www.secubitgaramnor67.com

Ingredients
1 cup flour
1tsp baking powder
1/2 tsp soda bicarbonat
1/2 cup of cocoa powder
2 tbs milk powder
1 1/4 cold water (water from fridge)
1 cup of brown sugar
1 tso of vanilla essence
1/2 tsp of coffee emulco or chocolate emulco (I use chocolate emulco)
a dash of salt
1/2 cup of cooking oil or corn oil (I use sunflower oil)
1 tsp lemon juice or vinegar

Chocolate Ganache - click here for the recipe.

How to do

• Heat oven at 160C
• Grease and line baking tin.
• Sieve baking powder, soda bicarbonat, flour and cocoa powder into a big bowl.
• Add in sugar, salt and milk powder, mix well.
• Add in water, vanilla essence, oil and chocolate emulco, whisk carefully and slowly till all mix well and without any lumps.
• Finally add in lemon juice/vinegar - mix immediately and thoroughly.
• Pour into lined tin and bake for 40mins or till done when tested.
• Let it cool and deco as you wish.

Steam Prune(Dates) Cake

I brought along some dates from Qatar.  So I thought of making some cakes with it and I remember making this cake long before I started to blog.  It is easy and all it takes about 1 1/2 hours and the cake is done.  Lets enjoy the cakes.

Recipe courtesy of Resipi.Net

Ingredients
250 gm butter
2 cups of self raising flour
1 cup sugar
1/4 big tin  or 1/3 if using small tin of condensed milk
20 prunes
5 prunes (slice fine) - i omitted this.
5 eggs

Method

1. Boil water in a steamer
2. Beat butter, sugar and condensed milk till mix well
3. Add egg one at a time. Mix well
4. Stir in the prunes. mix well.
5. Add flour a little by little stir till mix well.
6. Add in the blended prunes mix well.  Do not over mix.
7. Grease pan with butter & line with grease paper, pour in the batter and steam for about 1.5hrs.  Cover the pan with tin foil to avoid water dripping into the batter.
8. If you like you can decorate with some prunes on the batter.

Hints

• If you need to refill the steamer, ensure it is with hot water so that the steaming continues.
• You can add have a mixture of half cup brown sugar and half cup sugar to give an added colour to the cake.

Banana Cake

I was suppose to post these recipes before taking off from Qatar, but never got to it...Too many things to do in between

A good pick from http://masak-masak.blogspot.com/

Banana Cake

3 bananas - approximately 227grams (mashed)

3 beaten eggs
170gm sugar
227 plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
1/2 cup (118ml) melted butter or oil
1 teaspoon vanilla essence I use banana essence instead.

• Butter and flour the cake tin. Mash the bananas in a measuring cup. If you like pieces of bananas in your cake, leave some bigger pieces intact.  I blend the bananas as I dont like the lumpy pieces.

• Mix the egg and sugar in a bowl until it is well mixed with a hand beater.
• Sift the flour, soda bicarbonate and salt together.
• Add mashed banana and mixed egg to flour mixture and mix together with the hand beater. Pour into the prepared cake tin.
• If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which took about 50 minutes at 180C. Test the middle of the cake to check if it's cooked before removing from the oven.  I too used a loaf pan...it turned out perfectly well.

Coffee Cake

I am back after a short time away from my food blog.  What nice way to be on track with a sweet item.  I made this cake for Divali.  My daughter's comment - very nice ad when she wanted to bake something for her school she thought of Coffee Cake and she fell in love with baking...  Since then she has baked a few times.  Another recipe that is easy and yet nice.


Though the cake is called Coffee Cake, it has no coffee flavour anyway in the cake.  i guess the roasted nuts that are used in the cake gives the coffe kind of feeling...

Coffee Cake
www.joyofbaking.com

Coffee Cake Topping:

1 cup (100 grams) walnuts or pecans
1/4 cup (50 grams) light brown sugar
1/3 cup (50 grams) mini chocolate chips
3/4 teaspoon ground cinnamon
1 tablespoon (15 grams) all purpose flour

Coffee Cake:
2 cups (200 grams) sifted cake flour - I use self raising flour.
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup (160 ml) sour cream or plain yogurt - I used laban instead.

Method

Preheat oven to 177C and place rack in center of oven.

Roast nuts for 8-10minutes till fragrant and chopped coarsely.

Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.

Butter and flour a 9-inch (23 cm) and line the bottom of a spring form pan with parchment paper.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute).

Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula.

Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.

Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.

Serve warm or at room temperature.

Makes one - 9 inch (23 cm) cake.

Enjoy

Happy 16th Birthday Varsha.....

I have been missing from the scene for sometime....loads of work and plenty to upload.....

My lovely princess turned 16 last.....Happy birthday darling....May God bless you with the best of everything....Love Amma and Appa and also Kirenraj.........

For her birthday she decided to bake own cake and obviously a chocolate one too....She baked one of the same which did for her gathering at home with her friends....It turned out superb.....only she had a go on it without the topping............. Since she likes MnM's very much, I decided to decorate the car with it...so the colorful cake....

The first one she did was rather dark in color although moist and so today we decided to alter here and there.  Lets look at the recipes..............

Recipe courtesy of http://www.resipi.net/  This is one of those recipes that are simple and direct and plus you do not need a cake mixer...Ideal for beginners...

MOIST CHOCOLATE CAKE

Ingredients
2 eggs
1 cup of cooking oil ( I used corn oil)
1 cup of castor sugar
1 cup of brown sugar

Ingredient (A)
1 tsp vanilla essence
1 1/2 cup of fresh chocolate milk
1/2 cup of water mixed with 2tsb of nescafe

Ingredient (B)
2tsb sodium bicarbonate
1tsb baking powder
1/2 cup of cocoa powder
2 cups of self raising flour

Topping
1/2 cup of cocoa powder
1/2 cup of condensed milk
1 tbs of oil

Method

1. Preheat oven at 170C
2. Grease the sides of the bottom and sides of the pan or lined it.
3. Sieve ingredients (B), set aside.
4. Mix all of ingredients (A) and set aside.
5. Whisk egg till it is fluffy.
6. Add sugar and whisk further.
7. Gradually add oil and whisk.
8. Add the dry ingredients (B) little by little alternating with the wet ingredients (A). Mix well
9. Bake for 1 hour or till done.
10. For the topping - add all the ingredients in a non stick pan, cook over slow fire till it looks glossy and ok.  Glaze over the cooled cake.

For the second cake, I omitted the brown sugar and use instead 2 cups of fine sugar, omited the choclate milk and nescafe - used 2 cups of fresh milk.

Steamed Chocolate Cake

I found this recipe from Izah's blog. was tempted to try and so the baking starts (or actually the steaming of the cake).  Steaming is a processed where bowl/pan filled with water is boiled to a point of steaming oozing out.  Normally steaming for cakes takes approximately an hour to 2 hours, there are instances where they are steamed for 4 hours...

Tips when steaming, when you need to add more water to your steaming pot, use only hot water....cold water slows down the whole process as the cold water reduces the heat of the existing water, thereby taking time to heat and thus the steaming process is not effective..

When pouring into lined pan, make sure it is about half of the pan.

Cover with aluminium foil to avoid water droplets onto the cake mixture...

Steamed Chocolate Cake
source : http://www.izahdaut.blogspot.com/

What you need:
2 eggs
1 cup oil ( I used sunflower oil)
1 cup brown sugar
1 cup sugar
(A)  1 tsp vanilla essence
      1 1/2 cup of coklat milk
      1/2 cup of water + 2tsp of nescafe
(B)  2 tsp sodium bicarbonate
      1 tsp of baking powder
      1/2 cup of cocoa
      2 cups of flour
(Topping)  1/2 cup cocoa
               1/2 cup condensed milk
               1 tbs oil

How to do:

1. Whisk egg till fluffy.  Add sugar and whisk further.
2. Add oil and stir well.
3. Mix all ingredients of (A).  Sieve (B).
4. Add gradually alternating with A into egg mixture.
5. Pour into lined pan and steam for an hour or so or till the cake is done.  You may also bake them at 170C for an hour.

Topping : Whisk together ina  pan on slow fire till the mixtures turns shiny/glossy.  Glaze over the cake when cool.

Enjoy.........

Banana Chocolate Cake

http://resipicitarasawan.blogspot.com

I tried this cake many days ago and my children love it...though the recipe calls for a ganache to finish off the recipe, I decided to do without it as it was good as it is. It is easy as it is divided into 2 parts - the wet stuff in one bowl and dry ones into another and mix them and bake voila you have a yummy cake to indulge on...I guess with a scoop of vanilla ice cream to go with, it will be heaven....Lets look at the recipe.

Ingredients for the cake
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter

Garnish: (optional)
Dried banana chips

Method:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Marble Chocolate Cheese Cake

source : www.resipi.net

Ingredients "A"
180gm butter
20gm cocoa powder - sieve
170gm castor sugar
3 eggs
120gm self raising flour sieve with 1 tsp baking powder

Ingredients "B"
250gm cream cheese
60gm cator sugar
1tsp vanilla essence
1 egg

Steps/Method
@ Beat sugar and butter till fluffy
@ Add egg one by one
@ Add flour, cocoa powder - mix well
@ In a different bowl beat ingredient "B" well
@ In a lined pan, pour half part of ingredient "A" and spread well followed by ingredient "B spread well and then balance of ingredient "A" spread well.
@ Bake at 160C for 60mins or till done.
@ Remove from pan when it is slightly cooled. Wait till it is really cooled before serving.

Note : you may add 50ml of milk to the cocoa batter to have moist cake.

Steam Fruit Cake

My dad has been pestering me for fruit cake since I am back for the holidays. Emm thought of looking out for something fast and found this recipe -Amy Beh's (www.kuali.com) Steam Fruit Cake.

What shall I say about the cake - its moist and soft, just the right taste of sweetness and my dad loves it...The only problem was that the fruit were much settled at the midway downwards instead of all over the cake..

Steam Fruit Cake

Ingredients

3 eggs

1/4 chup UHT milk

1 tsp brandy (I subsituted this to Sunquick Orange Juice)

325gm mixed fruits

1/2 cup water

250gm butter

150gm castor sugar

1/2tsp vanilla essence

175gm plain flour

2tsp baking powder

1/4 tsp bicarbonate soda

Method

1. Boil mixed fruits and water over gentle heat until the it is dry. Leave it to cool completely.

2. Beat butter/sugar/vanilla essence till pale and light. Add eggs one at a time and ensure it is mix well.

3. Fold in the flour, stir well and add in the milk, mix. Finally add in the orange juice.

4. Next add in the cooled fruit mixture. Stir well the fruits and the batter. Pour in a greased, floured pan. Cover the the tin with aluminium foil and steam for 2 hours till the cake is done.

Note :-

a. Use hot water if you need to add water for the steamer. Adding cold water to the steamer while in process of baking will slow down the cooking process.

Next time I shall rolled the cooled mixed fruits with some flour to have an evenly distributed fruits....