Chinese Fruit Cake Recipes

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

JAPANESE FRUIT CAKE MY MOM USED TO MAKE

Steps:

• TO MAKE CAKE: Cream butter.
• Gradually add sugar beating w/mixer on medium speed.
• Add eggs 1 at a time, beating well after each addition.
• Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
• Stir in vanilla extract.
• Pour 1/3 of batter into well buttered& floured 9" round cake pan.
• Stir cinnamon& next 3 ingredients into the remaining batter.
• Pour into 2 well-buttered& floured 9" round cake pans.
• Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
• Cool in pans 10 minutes, remove& cool completely on racks.
• Spread frosting between layers, on top& sides.
• Stack white layer between the 2 spiced layers.
• Garnish with pecan halves.
• FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
• Bring remaining 1 cup water to boiling in medium saucepan.
• Stir in the sugar, rind& juice.
• Return to a boil.
• Cook to soft ball stage (236 degrees F), stirring often.
• Gradually add to cornstarch mixture& continue.
• stirring.
• Cook over medium heat, stirring constantly, until thick& bubbly.
• Remove from heat, stir in coconut.
• Cool.
• Stir frosting before spreading on cake.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.