Fruit Cake

Fruit Cake 

Original recipe taken from my Mom's friend 

10" round circle removable bottom tin (lined and greased with baking paper)

INGREDIENTS

1 pound butter (453g butter - room temperature) 

1 pound flour (453g flour)

2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 teaspoon cinnamon powder (subtle; more if you want a stronger taste of cinnamon) 

8 egg yolks 

8 egg whites 

1 teaspoon apple cider vinegar (or cream tartar) 

1 pound brown sugar (I used only 1/2 pound = 226g and I think it's sweet enough) 

1 pound dried mix fruits (453g dried mix fruits)

100g liquor (I used my failed coffee liquor made from 40% vodka) 

2 oranges (require juice only) 

100g chopped walnuts (no need to pre-toast) 

4 tablespoons liquor (for brushing: I used failed coffee liquor) 

STEPS

1. DAY 1: Squeeze out juice from 2 oranges. Remove seeds and any fiber. Soak dried mix fruits with orange juice. Refrigerate. 
2. DAY 2: Pour 100g liquor to continue soaking the dried mix fruits (by this time, you will notice the fruits have almost fully absorbed all the orange juice). Refrigerate. 
3. DAY 3: Little excess liquor left which is not absorbed by the dried mix fruits. It's okay. Put aside to be used later.
4. Sieve flour, baking powder, salt and cinnamon powder a total of 3 times to make sure everything is well blended. Put aside. 
5. Whisk egg whites with apple cider vinegar and approximately 3/4 of the brown sugar until you achieve medium-stiff peak. Put in freezer to chill while quickly prepare egg yolk batter. I chill it so that it won't deflate while I'm preparing egg yolk batter. I started off with egg white so that I don't have to wash the mixer when I'm preparing egg yolk batter.
6. Cream butter and remaining 1/4 brown sugar until dissolved for about 5 minutes. 
7. Add in egg yolks one by one and continue mixing. 
8. Add in flour mixture and fold with spatula. The batter will look a little thick. 
9. Fold in 1/3 of the egg white into the egg yolk mixture. It will require some effort as the mixture is a little stiff. Continue until all egg whites combine with egg yolk mixture (chiffon method). 
10. Add in the soaked dried mix fruits and fold into the batter. 
11. Add in walnuts and continue mixing for a while a more. 
12. Pour cake batter into the baking tin. 
13. Bake in preheated oven at 140 degree Celsius for 40 minutes. Then, continue baking at 160 degree Celsius for another 50 minutes. Skewer will come out wet/oily but no sticky crumbs. That means it is thoroughly cooked already. 
14. Let cake cool for 10 minutes in the baking tin. 
15. Poke small holes using a satay stick. 
16. Using a straw, slowly insert the liquor into each hole. Brush remaining alcohol on the cake. 
17. I served the cake after 2 days and it's still moist. 

Before baking

 After baking

The cake did rise a little

10" tall cake 

Brush alcohol on the surface lastly

Lots of small holes

Straw to insert alcohol 

I only removed the cake from the tin on the 2nd day when I'm about to serve it. 

I didn't manage to brush the sides so it's a little dry at the sides.