Steamed Fruit Cake

During my last summer vacation in Malaysia, my lovely sis-in law bought this steamed fruit cake from a friend who brought this cake all the way from JB. The cake was simply superlicious.  Steamed fruit cakes are one of the must haves during festive seasons in Malaysia. When I came back after my vacation, I pulled out this recipe that  I had in my recipe files and tried it out. It turned out simply wonderful and delicious and really moist. I steamed it for 4 hours but the cake is done in 2 hours actually. Steaming it for 4 hours helps to keep improve the cake's shelf life. But with a cake like this, it's probably gone in a day or two. This steamed fruit cake recipe is from Pn Hjh Rahimah's blog. She conducts cooking classes this is the recipe she uses in her class and many of her students have used this recipe to sell steamed fruit cakes. Thank you so much Pn. for sharing this recipe.

Ingredients

250 gm salted butter ( I used Kerry Gold)

300g granulated sugar + another 250gms of sugar for the caramel

6 large eggs

2 tablespoons vanilla essence

sift together

600 gm all purpose flour
2 tablespoons nutmeg powder( I used 1 tablespoon of mixed spice)

2 teaspoons baking powder

1 teaspoons cream of tartar

1 teaspoons bicarbonate of soda

600 gms mixed fruits (I could not get the mixed fruits here since it was not in season so I mixed, currants, raisins, orange and lemon peel that I made myself, red and green cherries)

Directions

1. Grease and line a  8" square cake pan. Prepare the steamer and add enough water and bring it to a  boil. Keep the steamer closed.
3. Beat butter with 300gms of granulated sugar until light and fluffly.
4. Add in eggs and beat well after each addition.
5. Add in the vanilla essence and beat well.
6. Turn the mixer speed to low. Mix the flour with the mixed fruits and fold add it the butter mixture a little at a time and mix well.
7. Turn off the mixer. Put a pan or non stick pan on medium heat and add the sugar. Keep a close eye on the sugar otherwise it will burn and the cake will taste bitter. Once the sugar turns golden brown, lower the heat to low and heat the caramel for a few second more to get a nice golden amber color. 
8. Turn off the heat and quickly and carefully pour the hot caramel into the cake mixer with the cake mixer on low speed. Use the cake mixer poring shield for safety since this caramel is really hot. 
9. Once the caramel is combined into the cake batter, pour cake batter into the cake tin and seal the cake tin with foil. Make sure that the tin is well sealed with the foil. 
10. Steam for about 2 hours or until done. Steam the cake for 4 hours if you want the cake to last long. Add boiling water to the steamer occasionally since you dont want the water in the steamer to dry out.
9. Once the cake is done, cool in the pan for about 10 minutes and the remove it to a rack. Cool completely before cutting the cake. Enjoy.