Light Christmas Fruit Cake 圣诞杂果蛋糕 | Cook with Pam ASIA TO OZ

Light Christmas Fruit Cake 圣诞杂果蛋糕 Cook with Pam ASIA TO OZ

Light Fruit Cake:
Ingredients:
120g candied mixed fruits
100g candied red cherries (cut into quarters)
40g dark raisins
3 tbsp rum or brandy
113g unsalted butter, room temperature
100g caster sugar
3 large eggs, room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
195g plain flour
50g ground almonds
1 tsp baking powder
1/4 tsp salt
Zest of one lemon (outer skin)
60ml milk

Butter Cream Frosting
Ingredients:
250g unsalted butter
375g icing sugar
1 tsp vanilla essence
2tbsp milk.

Notes:
1) The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavours to mingle.
2) You can cover and store this cake for about a week at room temperature or it can be frozen.

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圣诞杂果蛋糕
材料：
120克 雜果
100克 红遮里
40克 黑葡萄干
3汤匙 白兰地
113克 無盐牛油
100克 细糖
3 粒 雞蛋
1/2 茶匙 雲民拉香精
1/4 茶匙 杏仁香精
195克 麵粉
50克 杏仁粉
1茶匙 发粉
1/4 茶匙 盐
1粒柠檬，磨皮
60毫升 牛奶

牛油糖霜
材料：
250克 無盐牛油
375克 糖粉
1茶匙 雲民拉香精
2汤匙 牛奶

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