Wednesday, 23 December 2015

圣诞酒香杂果蛋糕【Christmas Fruit Cake】







这个蛋糕, 早在两年前已经瞄上它了, 
拖拖拉拉的延迟了两年, 
今年终于在最后一分钟及时赶上了。
这个等了好久, 也“服侍”了它好久的蛋糕, 
”服侍“- ,只因每三天必须”服侍“它“喝茶”, 
“喝茶”, 风雨不改的陪它“喝”朗姆酒。
等了足足的十天, 真是等了好久好久。。。。
几乎等不急了, 险些被他一刀给切下了,
这是他最爱的杂果蛋糕。
当我告诉他, 我做了他最爱的蛋糕时,
他竟然退后几步,然后说“这么好? 不知有什么企图?”
哈! 等了两年的蛋糕, 
也难怪他会这么说了! 嘻嘻。。。





打包送人的圆形饼模蛋糕。 



               
圣诞酒香杂果蛋糕】

 [ 材料]
250 牛油 (温室软化)
60克黄糖
60克细砂糖
4 全蛋 (约65克)
200 面粉 + 1/2 茶匙 发粉,一起过筛
1/2茶匙 混合香料 (我没加)
500 干杂果
100 西梅,切粒
汤匙 兰姆酒
100 核桃,烤香切小
汤匙 兰姆酒
汤匙 兰姆香精 (可不放)
汤匙 鲜榨橙汁( 家里没有鲜橙, 我用柠檬汁)
橙屑 (从一粒鲜橙取出, 我用柠檬屑)
1茶匙 Vanilla香精

做法
1.  先将干杂果和西梅放入一个大碗中,加入8汤匙兰姆酒拌匀,用保鲜纸包紧,浸泡过夜。(不须收冰箱)
2.  准备一个八寸方烤盘 ,铺上两张烘焙纸,让纸的边缘高过烤模侧壁,备用。预热烤箱160度。(我用一个4.5寸圆形饼模和一个6寸方模}
3.  以中速度将牛油和细糖打至松发乳白,徐徐的加入兰姆酒,兰姆香精,橙汁,橙屑和vanilla香精混合拌均。
4.   然后, 将搅拌机调低速度将鸡蛋逐粒的加入, 每次都必须等至蛋液充分被搅拌后才加入另一粒。 
5.  1/4面粉和发粉加入干杂果上,剩余的面粉和混合香料慢慢的加入蛋糊里,用慢速度拌均即可。
6.  轻轻搅拌面粉和干杂果 (不须搅匀),和核桃一起倒入面糊里,用橡胶刮刀翻拌均匀。倒入烤盘,再用橡胶刮刀抹平表面,轻轻震一下烤盘。
7.  放入预热160度烤箱,烘烤1个小时半即可。(预防蛋糕烘烤时过于太黑,可在30-40分钟烘烤时加盖锡纸)
8.  蛋糕取出炉后,马上淋上3-4大匙兰姆酒(份量外)在蛋糕表面上。
9.  待蛋糕待凉后,用保鲜纸包好,放入冰箱冷藏。
10.  每隔三天在蛋糕表面淋上2-3大匙的兰姆酒。大概10天左右即可享用。

食谱取自 Anncoojournal



Christmas Fruit Cake



[Ingredients]
250g unsalted butter
60g brown sugar
60g castor sugar
4 eggs (65g each)
200g cake flour + 1/2 tsp baking powder (sifted together)
1/2 tsp mixed spice
500g mixed dried fruit
100g pitted prune,  cut to small pieces
9 tbsp rum
100g roasted walnut, chopped
2 tbsp rum
2 tbsp rum compound (optional)
2 tbsp lemon juice
lemon zest from one lemon
1tsp vanilla extract

[Method]
1.  In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
2.  Beat butter and sugar till light and fluffy, slowly add in rum, rum compound, lemon juice, lemon zest and vanilla extract, mix well. 
3. Add eggs, one at a time and scrape bowl. 
4.  Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content. 
5.  Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
6.  Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
7.  Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge. 
8.  Pour 2-3 tbsp of rum on cake every three days until it is ready to serve .

( I used one 6 inches square pan and one 4.5 round biscuit tin)
Recipe adapted from Anncoojournal






非常好吃的蛋糕, 否则要被他说我在浪费他所收藏的朗姆酒了, 含有香浓的酒香味! 太赞了, 谢谢Ann的好分享!





 

This post is linked at Cook and Celebrate: Christmas 2015 
hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 
and Zoe from Bake for Happy Kids.



5 comments:

  1. 我看到满满的杂果,闻到浓浓的兰姆酒香气!
    我现在就驾车去kk骗蛋糕吃了呗,哈哈哈。。。。
    圣诞快乐!亲爱的!

    ReplyDelete
  2. 那个等久久的香蕉蛋糕都要靠边站了。。。-_-||
    想到那个酒香味,就先飘飘然了。。。

    ReplyDelete
  3. 这蛋糕我也是想了很久,今年还是无法实现。 好想吃上一口! 嗯~好吃!(想象中) 嘻嘻!
    祝你和家人~ 圣诞快乐!!!

    ReplyDelete
  4. 哇~背景美,蛋糕也美,真的很完美。

    ReplyDelete
  5. Hi May,

    I can see that every slice of your fruitcake is fully packed with fruits! Very nice!

    Zoe

    ReplyDelete

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