My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.
Tis the season to be jolly ~ Lalalala La La La La La~ Mixed Fruits Pound for Christmas ~ but actually it’s more that I need to use up the mixed fruits in the fridge which have been lying there for sometime already. Heehee. This is originally a pound cake receipe and it’s a really good one, comparable to Sara Lee, compact yet soft. I added mixed fruits to it as I like pound with some addition ~ either fruits or nuts to enhance the taste.
Recipe adapted from <The Cake Bible> by Rose Levy Beranbaum
3 tbsp milk
1 1/2 tsp vanilla
150g sifted cake flour
3/4 tsp baking powder
184g unsaled butter, softened
100g mixed fruits (optional)
1. Preheat oven to 175 degrees C.
2. Lightly combine the milk, eggs and vanilla.
3. Combine the dry ingredients and mix on low speed for 30 seconds to blend.
4. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develope the cake’s structure.
5. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
6. Scrape the batter into prepared 8-inch x 4-inch x 2 1/2-inch loaf pan. Bake for 55-65 minutes or until cooked.