Hong Kong Fruit Cake
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Ingredients / Shopping List

150g butter 
150g sugar
1 large egg
170g can evaporated milk
250g self raising flour
500g mixed dried fruit
Spoon the mixture into the cake tin and level the top
Optional Decoration:
1 tblsp Demerara sugar 
Or
100g natural marzipan
I orange

 

Prep Time:   0:20
Cook Time:   100:30
Serves:   4

Prep to Cook:  Mixing bowl, hand-held mixer, spatula, basin, tin opener, 20cm cake tin lined with parchment paper.
Oven 150C or Gas 3 for 1 hour 30 mins

 

Prep:  In the mixing bowl cream together the butter and sugar
Beat in the egg until the mixture is light and fluffy
Continue to beat whilst adding the evaporated milk little by little
Fold in dried fruits and flour until mixed
Pile into a lined cake tin (15cm) and level the top.
Brush the top with water to smooth it out.
Cook gently for about 1 hour 15 minutes.
Decorate: 
Either 100g marzipan rolled between cling film
Cut to the size of the top of the cake.
Place on top immediately the cake is removed from the hot oven. 
Or Sprinkle with Demerara sugar 15 minutes before end of cooking.
Store cake in a tin.

 

 

Check it out !

A one egg cake, quick to make slow to cook, that contains the goodness of evaporated milk and dried fruits. Thanks to Rachel Koo in Hong Kong for this recipe.

Cooks Know How:  This cake is produced using the creaming method.  The action of creaming or beating with a mixer causes air to be trapped in the fat and sugar mix.  You can see the air bulking the mixture and making it paler yellow.  When the egg is also beaten in the protein in the egg white in particular allows more air to be trapped.  Our ‘unusual’ ingredient is the evaporated milk which further traps air into this cake during the beating by creating a foam.  The flour and dried fruits are added more slowly, by stirring or folding.  This is so the air is not lost and the cake will stay light. The cooking process is ‘slow baking’ with a gentle heat, not more than 170C / Gas 3.  During cooking the fat melts and is absorbed by the flour.  The dried fruits swell and sweeten the cake.  Gradually the egg sets, the milk  proteins set and the gluten in the flour sets. The sprinkle of Demerara sugar just before the end of cooking simply adds a sweet crunchy topping to the cake.  Optional choice of a layer of natural marzipan allows other decorations to be pressed into the top of the cake and keeps the cake moist.  I baked sliced fresh orange whilst the cake was cooking to decorate the top. 
This cake supplies energy and plenty of micronutrients and protein.  

 

Next Time

Use the same method but change the fruits by adding dried apricots, golden sultanas and almonds to create a cake bursting with good nutrition.

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