One of my late-father’s favourite cake. Used to bake for him on his birthdays. Always with praises and queries, as fruitcake isn’t in the list of my favourite cakes. It always baffled my late-father on how well it turns out. Well, I follow the recipe and my instinct well.
I was to bake this fruitcake for Christmas, and got carried away with how things were going around me. Now, I’ll just throw the fruitcakes for Christmas rule out of the window and get going with it. In this recipe I’ve decided to steam the cake instead of baking for a moist and fluffy cake -given an attentive eye is set on the cake while it’s steams away.
I have some suggestions on the mixed dried fruits options, which I didn’t incorporate here but you might find it fancy enough to give it a try. Candied Ginger slices and Orange Peels would make a great addition to this fruitcake. Apart from that adding some nuts and bacon bits would improve the taste of the cake too. Besides, after cooling the cake try piercing it on top and drenching it again with half a cup of whiskey and wrap it up in a cling film. Store it 2 days or more till the flavour fully evolve. Have a slice of it with some coffee or tea. What a delightful way to end a day right?
How To Make Steamed Whiskey FruitcakePrint This
- 500 gram Mixed Dried Fruits
- 120 ml Single Malt Whiskey
- 300 gram Brown Sugar
- 225 gram Pure Unsalted Butter
- 25 gram Salted Butter
- 350 gram Rose Flour
- 1 tsp Nutmeg Powder for
- 1/8 tsp Cinnamon Powder
- 2 tsp Sodium Bicarbonate
- 1 tsp Baking Powder
- 1/2 tsp Cream Tartar
- 1 tsp Vanilla Essence
- 3 Double A Eggs- beaten
- 50 ml Warm Full Cream Milk or Water
- Prepare the cake pan by lining it with parchment paper. I’m using a eight inch diameter spring-form cake pan, 2.5 inches deep.
- Prep this a day ahead if you want to. In a bowl, mix in the mixed dried fruit with the single malt whiskey for an hour.
- After an hour, boil water in a pot then place a bowl over it (enough to contain the butter and sugar and fruits). Melt the butter first, then add in the sugar and the mixed dried fruits. When removing from heat, make sure that the sugar have dissolved.
- Cool the mixture for 15 minutes at least.
- Sift the flour, cream of tartar, sodium bicarbonate, and baking powder in a bowl for at least 3 to 4 times.
- Fold in the nutmeg and cinnamon powder till they are evenly combined.
- Add in the sifted flour mixture a little at a time into the mixed dried fruit mixture, till the flour finishes.
- Pour in the vanilla essence and the warmed milk or water and stir till they are well incorporated.
- Slowly pour in the beaten egg a little at a time till the whole cake mixture is well combined.
- Boil the water in your steamer.
- Pour in the fruitcake mixture into the prepared cake pan. Tap the cake pan on the table to remove the trapped air bubbles.
- Set the cake pan inside the timer and steam away for 4 hours. While at it, keep an eye on the water level so that it wouldn’t dry off. Keep refilling with hot water every half an hour.
- Check the cake with a tester to ensure that it is cooked through after the fourth hour.
- Remove the cake from the steamer and cool it on a wire rack.