Christmas Light Fruitcake
Ingredients:
100 grams caster sugar
100 grams dark brown sugar
200 grams butter (Felchard or Anchor)
200 grams cake flour (all-purpose flour an be used as a substitute)
5 eggs
50 ml fresh milk (optional)
5 grams baking powder
200 grams mixed candied fruits (mix with 5 grams of cinnamon powder)
150 ml brandy Pinch of salt
Preparation
Soak the candied fruits in brandy overnight to soften the fruits.
Thoroughly mix the butter, brown sugar and caster sugar.
Add vanilla essence and eggs, one by one into the butter mixture, then thoroughly mix.
Sift the flour, cinnamon powder and baking powder. Set aside.
Once the eggs have incorporated into the butter mixture, add the sifted flour. You may add milk to ensure that the mixture is not too dry.
Pour the mixture into a baking tray and bake at 170 C (fan and rotate-oven for over 35 minutes).
Use a bamboo stick or toothpick to check if the cake is fully baked by inserting it in the middle. It should come out clean.
If necessary, add a few more minutes to ensure that the cake is baked well.
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This recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's eclectic international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk." (Compiled by Yasunari Ramon Suarez Taguchi)
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