Cake wrapped in plastic cling & alumnium foil, which kept in the fridge until it gets transported soon:
I'm going to my nephew's wedding this coming weekend and thought may be fruit cake will be good to serve during wedding preparation (gotong-royong) day. Tried the recipe from my sis-in-law's sister for the first time and no idea how it turns up as I couldn't slice it yet. She warned me not to publish her recipe... what a dilemma. Anyway, the recipe is similar to Diana's and methodwise I followed Diana's recipe & tips. Thanks Diana for the recipe and will let you know the outcome if I got a chance to slice it later.
(Produced a huge cake, almost 3kg)
2 tsp Bicarbonate of Soda*
1 1/2 tsp Cream of Tartar* (* Sieved together)
300g Castor Sugar
5 Egg (grade A) - I used 6 grade B
500g Mix Fruits
1tsp Essence Vanilla
1 tbsp Sarsaparilla Liquid Brown (I used browning)
2 cups Sugar for caramel
1. Mix well mix fruit with 1 tbsp Flour (from the 600g above).
2. Beat butter & sugar until fluffy.
Add in browning & essence vanilla, mix well.
Add in egg one by one & beat with hand until just blended (do not over-beat to prevent cake of dry texture).
Fold in flour mixture until just mixed.
3. Melt sugar in a pot with slow heat until foaming.
Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
(It will get harden once touched the cold mixture, so fold in fast but not too worry if some crystallised caramel in the mixture).
Finally, add in mix fruit (do not over-mix to prevent the fruit from sinking).
7. Pour into greased/lined 9-10 inch diameter cake tin.
Steam for 4 hours above medium heat.
Update: I manage to capture the photo of the sliced cake at my SIL's house, very moist & tasty:
Royal Cake WOW!
3 hours ago