This Butter Mixed Fruit Cake is another variation of butter cake, it is not the version of mixed fruit cake for Christmas. This butter mixed fruit cake contains no alcohol, spices, or artificial flavorings. It is suitable for all including children and can be made any time of the year.
If you’re into butter cake check out our other butter cake recipes too.
CHINESE VERSION: 杂果牛油蛋糕
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Butter Mixed Fruit Cake | MyKitchen101en
Yield: 8-inch square cake (24 pieces)
Ingredients:
- 250 g (8.8 oz) butter (salted, room temperature)
- 60 g (5 tbsps.) light soft brown sugar
- 4 egg yolks (grade A/size: L)
- 230 g (¾ cup + 2 ¾ tbsps) plain flour
- 1 tsp baking powder
- 1 tbsp honey
- 60 ml (¼ cup) milk
Ingredients for meringue:
- 4 egg whites (grade A/size: L)
- 90 g (7 tbsps) light soft brown sugar
Ingredients for mixed fruit:
- 140 g (about 1 cup) black raisin
- 40 g (10 pcs) red glacé cherries (cut into small pieces)
- 40 g (10 pcs) green glacé cherries (cut into small pieces)
- 60 g (⅓ cup chopped) glacé orange peel
- 50 g (3 ¼ tbsps) plain flour
Instructions:
1 Sieve together 230 g of plain flour and baking powder 2 times.
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2 Add honey to milk, mix well.
3 For mixed fruit: Combine all ingredients for mixed fruit, mix well. (Reminder: Coating mixed fruit with flour helps preventing it from sinking to the bottom of the cake.)
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4 Add a tray of water (about 3 cups) in the oven, then preheat oven to 160°C/320°F.
5 In a clean mixing bowl, whisk egg whites on low speed until tiny bubbles. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
6 Add in light brown sugar gradually, continue whisking on low speed until stiff peak (the peaks will point straight up and hold).
7 Combine butter and light brown sugar, then beat over medium speed until light and fluffy.
8 Add in egg yolks gradually, beat until fully combined before adding another.
9 Add in flour and honey milk alternatively in 3 batches, mix on low speed until well combined.
10 Add in mixed fruit, mix on low speed until combined.
11 Add meringue to batter in 3 batches, mix gently using balloon whisk.
12 Fold gently with spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles.
13 Pour the batter into greased and lined 8-inch (20-cm) square baking pan, smooth the surface with spatula, then drop the cake pan on countertop for a few times to burst large bubbles.
14 Bake in the preheated oven at 160°C/320°F for 1 hour 30 minutes.
15 Unmould and cool the mixed fruit cake completely on wire rack (at least 6″ from countertop).
16 Cut into pieces when fully cooled.
Butter Mixed Fruit Cake
This Butter Mixed Fruit Cake is another variation of butter cake, it is not the version of mixed fruit cake for Christmas.
- square baking pan
- 250 g butter (salted, room temperature)
- 60 g light soft brown sugar (5 tbsps)
- 4 egg yolks (grade A/size: L)
- 230 g plain flour (¾ cup + 2¾ tbsps)
- 1 tsp baking powder
- 1 tbsp honey
- 60 ml milk (¼ cup )
For meringue:
- 4 egg whites (grade A/size: L)
- 90 g light soft brown sugar (7 tbsps )
For mixed fruit:
- 140 g black raisin (1 cup )
- 40 g red glacé cherries (cut into small pieces) (10 pcs )
- 40 g green glacé cherries (cut into small pieces) (10 pcs )
- 60 g chopped glacé orange peel (⅓ cup )
- 50 g plain flour (3¼ tbsps )
Sieve together 230 g of plain flour and baking powder 2 times.
Add honey to milk, mix well.
For mixed fruit: Combine all ingredients for mixed fruit, mix well.
Add a tray of water (about 3 cups) in the oven, then preheat oven to 160°C/320°F.
In a clean mixing bowl, Whisk egg whites on low speed until tiny bubbles. Add in light brown sugar gradually, continue whisking on low speed until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
Combine butter and light brown sugar, then beat over medium speed until light and fluffy. Add in egg yolks gradually, beat until fully combined before adding another.
Add in flour and honey milk alternatively in 3 batches, mix on low speed until well combined.
Add in mixed fruit, mix on low speed until combined.
Add meringue to batter in 3 batches, mix gently using balloon whisk.
Fold gently with spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles.
Pour the batter into greased and lined 8-inch (20-cm) square baking pan, smooth the surface with spatula, then drop the cake pan on countertop for a few times to burst large bubbles.
Bake in the preheated oven at 160°C/320°F for 1 hour 30 minutes.
Unmould and cool the mixed fruit cake completely on wire rack (at least 6″ from countertop).
Cut into pieces when fully cooled.
This recipe yields a square cake (8-inch) divided into 24 slices.
The nutritional value for reference is for 1 slice of cake.
