Cheri Ong
Pastry chef at Andaz Singapore
“I hope this Christmas cake fills your celebrations with as much joy as I felt while creating it.”
CHRISTMAS FRUIT CAKE
Makes 2 loaves (900g each)
Ingredients
• 60g pitted dates
• 40ml water
• 500g dried fruits
• 250ml whisky
• 150g egg
• 120g brown sugar
• 170g butter
• 50ml oil (canola, sunflower, grapeseed, avocado or other mild-tasting oil)
• 35g molasses, available from Scoop Wholefoods
• 210g cake flour
• 4 teaspoons baking powder
• 3 teaspoons baking soda
• ½ teaspoon salt
• 5 teaspoons cinnamon powder
• 4 teaspoons cardamom powder
• 2½ teaspoons nutmeg powder
• 90ml orange juice
• 6 oranges, zest only
Method
#1 Prepare two 900g loaf tins, lined with parchment paper on the bottom and around the sides. Alternatively, use disposable foil tins or silicone moulds.
#2 Preheat oven to 160°C at the lowest fan speed.
#3 In a small pot, bring pitted dates and water to a simmer, cover and soak for 10 minutes, then blend to a fine paste.
#4 Soak dried fruits of your choice in 150ml of the whisky.
#5 In a large bowl, whisk eggs and brown sugar together till pale and fluffy.
#6 Melt butter and combine with oil, then drizzle into egg mixture until emulsified.
#7 Add in molasses and date paste, mix till smooth.
This story is from the December 2024 edition of Expat Living Singapore.
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This story is from the December 2024 edition of Expat Living Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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