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Traditional Fruit Cake

Richness & Nostalgia: Traditional Fruit Cake

Bake a rich, moist, and stable Traditional Fruit Cake. Rely on MFM Cap Bunga Cempaka All-Purpose Flour the dedicated baking flour that ensures your cake binds heavy fruit loads beautifully and amazing.

Approximately 20 Slices

Preparation Time Cooking Time Total Time
15 Minutes
45 Minutes
60 Minutes

Ingredients

Dry Ingredients:

  • 240g MFM Cap Bunga Cempaka All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • 1 tsp Ground Cardamom

Batter:

  • 250g Soft Unsalted Butter
  • 250g Sugar
  • 5 Large Eggs (≈ 250g)
  • 2 tsp (10g) Vanilla Extract
  • 60g Nuts (Cashew, Walnuts, Almonds, Pistachios, finely chopped)
  • 2 tbsp MFM Cap Bunga Cempaka All-Purpose Flour

     

Caramel (for pan or glaze):

  • 100g Sugar
  • 60g Water

Dried Fruits for Soaking:

  • 120g Dates, finely chopped
  • 40g Dried Apricot, finely chopped
  • 75g Prunes, finely chopped
  • 75g Candied Cherries, finely chopped
  • 75g Kishmish / Sultanas
  • 225g Seedless Black Raisins
  • 233g Orange Juice

Cooking Instructions

  1. Soak Fruits: Combine 550g of dried fruits with 233g of Orange Juice. Cover and soak for 1 to 2 days.
  2. Make Caramel: Gently heat 100g sugar until it turns dark caramel. Carefully stir in 60g water and let cool completely.
  3. Pre-Bake: Preheat oven to 180°C (350°F). Line and grease two 8-inch round cake pans.
  4. Sift Dry: Sift 240g of MFM Cap Bunga Cempaka All-Purpose Flour, Baking Powder, Baking Soda, Salt, and all spices together into a bowl.
  5. Coat Fruits: Toss the soaked 550g of fruits with the separate 16g of flour.
  6. Cream: Cream 250g butter, 250g sugar (for batter), and 10g vanilla until creamy.
  7. Add Eggs: Beat in 250g of eggs in stages until the mixture is light and fluffy.
  8. Combine: Alternately fold in half of the sifted dry mix and half of the cooled caramel water. Repeat with the remaining flour and caramel until just combined.
  9. Fold In: Fold in the flour coated fruits and the 60g of chopped nuts.
  10. Bake: Divide the batter, spread evenly in the pans, and bake for approximately 45 minutes.

Discover our festive recipes and see why MFM is the favourite flour for every celebration!