Christmas Fruit Cake 圣诞蛋糕

Ingredients: 

Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin

Method:

• 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.
• Beat butter and sugar till light and fluffy, slowly add in rum, rum compound, orange juice, orange zest and vanilla extract, mix well.
• Add eggs, one at a time and scrape bowl.
• 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.
• 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.
• Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
• Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
• Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.

• 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）
• 准备一个8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。
• 用中速度将牛油和细糖打至发，慢慢的加入兰姆酒，兰姆香精，橙汁，橙屑和vanilla香精拌均。
• 然后调慢速度加入鸡蛋。鸡蛋必须分次加入；每打入一个鸡蛋，确定它完全融合，方可继续加入下一个鸡蛋。
• 将1/4过筛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。
• 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。
• 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）
• 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。
• 等蛋糕待凉后，用保鲜纸包好，放入冰箱冷藏。
• 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。