Saturday, February 15, 2014

Variety of Easy fruit cake / pelbagai versi kek buah

Dari petang tadi dok sibuk membaking fruit cake untuk hantatan perkahwinan anak buah. Ada 3 resepi yg berkenan di hati tapi cuba 2 jer....yg resepi pertama ni sebenarnya pernah try almost similar one before. Jadi kali ni cuba buat yg resepi 2 dan 3 jer. 



Resepi yg ketiga tu kononnya nak dijafikan hantaran....sgt kaya dengan mix fruit...tapi bila dah siap bakar, anak2 mintak nak makan.....siap cakap dia suka sangat makan kek yg ummi masak ni dan suka kalau masih fresh from the oven.....dipendekkan cerita, ummi pun korbankan la kek tu.....



Pastu ummi pun dengan rasa sukacitanya baking la seketul lagi kek buah tapi kalini guna resepi kedua plak....


resepi pertama tu ok tapi sbb kena rendam buah tu semalaman dalam apple juice jadinya takble la nak guna....


1. Fruit cake/plum cake
http://www.jopreetskitchen.com/2013/12/christmas-fruit-cake-plum-cake-no.html?m=1
Ingredients :
To Soak :
1 cup Apple juice1 and 1/2 cup dry fruits and nuts (combination of raisin, dark raisin, seedless dates, pitted prunes, glazed cherries, tutti frutti, almonds, cashewnuts and walnut)1 tbsp Orange zest1 tbsp Orange marmalade (optional)
For Cake Batter :
1 and 1/2 cup maida (all purpose flour)2 large eggs, at room temp1 cup brown sugar2 tbsp honey1 and 1/2 tsp baking powder1/2 tsp salt1 tsp cinnamon powder1/4 cup unsalted butter, at room temp1/4 cup olive oil / vegetable oil / canola oil
 :
For Soaking :
Finely chop all the dry fruits and nuts and mix with orange zest and marmalade. Take a jar or wide glass bowl. Combine apple juice & fruits and nuts mixture. 
Make sure that all the fruits are soaked well in juice, otherwise add little apple juice and mix well. Cover it well and keep it in refrigerator if you want to soak for longer time. If you are going to use it next day, then keep the bowl at room temp. I let it soak for 2 days in refrigerator.
Preparing Cake :
Beat butter using hand whisk or electric beater till smooth and creamy. Add brown sugar and honey. Beat it again till smooth.Add one egg at a time and beat it again. Add vegetable / olive oil and beat it. Keep it aside.
  
Sieve maida, salt, baking powder and cinnamon powder. Add flour mixture to wet mixture slowly and combine well with spatula. Finally add soaked fruits and nuts. And just fold it. Dont over-mix the batter. 
Preheat oven to 180 degree C for 10 mins. Pour this batter into the greased cake tin and bake for 40-50 mins or till a toothpick inserted into the center comes out clean. Take out the cake from oven and let it cool completely. Serve it immediately or slice it and store in an airtight container.


Setelah dideco...inilah hasilnya.....

2. Easy fruit cake recipe
http://www.thecakerecipe.co.uk/easy-fruit-cake/
Ingredients:
8oz (200g) mixed fruit
2 medium eggs (beaten)
6oz (150g) brown sugar
6oz (150g) self raising flour
4oz (100g) margarine
1 level teasp mixed spice
Pinch of salt

Easy Fruit Cake Recipe
Sharon of The Cake Recipe comments: this is a really quick and easy fruit cake recipe, and has been baked by our family for many years.

Place 8oz (200g) mixed fruit into a saucepan and cover with cold water
Bring to the boil and simmer for 5 minutes
Drain and keep in saucepan
Add margarine to the fruit and let it melt
Add beaten eggs, sugar, flour, mixed spice and a pinch of salt
Mix well
Pour into an 8 inch (20cm) tin, greased or lined (or equivalent loaf tin)
Bake at 170°C (340°C, gas mark 4) for approx 1 hour
Remove from tin and allow to cool on a baking rack

Kek di bawah ni menggunakan resepi ke 3....
Kek ni memang sarat dengan buah...nak potong pun susah.....tapi mabeles rasa dia bagi penggemar kek buah cam saya...sherry to  saya ganti dengan sunquick + air + cuka.....hehehe memandai jer substitute bahan tu.

3. Boiled fruit cake
http://www.readersdigest.com.au/boiled-fruit-cake

Ingredients
5 cup (900 g) mixed dried fruit
2 cup (320 g) chopped dates
100 g chopped glace cherries
125 g butter
1 cup (185 g) soft brown sugar
2 teaspoon mixed spice
3⁄4 cup (185 ml) sherry plus an extra
1⁄4 cup (60 ml) for drizzling (saya ganti dengan 1/4 cawan sunqiuck tropical + 1/2 cawan air + 2 sb cuka kurma - yg siram kat atas ekstra 1/4 cawan lagi tu saya omit)
2 eggs
1⁄4 cup (80 g) apricot jam 
1 cup (150 g) self-raising flour
1 cup (150 g) plain flour
1⁄3 cup (50 g) blanched almonds

Preparation
Put the mixed fruit, dates, cherries, butter, sugar, mixed spice and the 3/4 cup (185 ml) sherry in a large saucepan over medium-low heat. Stir until the butter has melted and the mixture comes to the boil. Allow to boil for 3 minutes, then remove from the heat and leave to cool.

Meanwhile, preheat the oven to 160°C.Grease and line a 20 cm round cake tin or baking tin with a double layer of baking paper. (Lining the tin with a double layer of paper ensures the cake won't get too hot or cook too fast.)When the fruit mixture is cold, stir in the eggs and jam, mixing well.
Sift the flours over the top, then stir in using a large metal spoon until well combined. Spoon the mixture into the cake tin and smooth the top with the back of a wet spoon.
Decorate with the almonds.Bake for 2 hours, or until a cake skewer inserted into the centre of the cake has no raw mixture on it (the skewer will not be entirely clean).
Pour the extra sherry onto the hot cake as soon as you remove it from oven, so it seeps into the cake. Wrap the cake in a thick towel and leave to cool. When the cake is cold, remove the towel, wrap the cake in baking paper or foil and store in an airtight container.
Kitchen wisdom
To save time and electricity, you can bake a slow-cooking cake such as this one while a casserole is cooking in the oven. As the casserole dish is covered, the savoury a romas will not affect the cake. Bake the cake on the top shelf of the oven.
- See more at: http://www.readersdigest.com.au/boiled-fruit-cake#sthash.FivDgDa1.dpuf
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