Malaysian Steamed Fruit Cake
Ingredients
- 1.5 cups granulated sugar (for caramel)
- 1 cup hot water (for caramel)
- 4 cups all-purpose flour
- 250 grams butter
- 2 cups mixed fruit
- 4 large eggs (grade B) or 5 (grade C)
- 0.5 cups granulated sugar (adjustable to taste)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla essence
- 2 tablespoons orange concentrate
Preparation
Make caramelized sugar by heating 1.5 cups granulated sugar with 1 cup hot water until it caramelizes.
Sift the flour with baking powder, baking soda, and cream of tartar.
Add butter and mixed fruit to the hot caramelized sugar, stir well, and let cool; wash the mixed fruit first to reduce sweetness.
Blend eggs, 0.5 cups granulated sugar, vanilla essence, and orange concentrate until smooth.
Add the cooled caramel mixture to the sifted flour mixture and stir until well combined.
Add the blended egg mixture to the batter and stir until fully incorporated.
Pour the batter into a baking pan lined with parchment paper.
Cover the pan with plastic wrap to prevent water vapor from entering.
Steam the cake for 3 hours: use high heat for the first 30 minutes, then reduce to low heat for the remaining time.
Tips
Washing the mixed fruit before adding it helps reduce the overall sweetness of the cake.
You can decrease the amount of sugar in the cake mixture if you prefer a less sweet version.
