Steamed Cake

  1. Line a 22cm-23cm round cake with non-stick parchment paper.
  2. Put sugar into a heavy-based saucepan and melt over low heat, stirring until sugar turns into an amber-coloured syrup. Remove saucepan away from the heat and slowly add water.
  3. Stir until caramel syrup dissolves into a thin dark liquid. Set aside to cool completely.
  4. Cream butter and sugar until creamy and light. Beat in eggs one at a time and add in essence.
  5. Fold in sifted flour and mix. Stir in mixed fruits. Add in cooled syrup and mix well to blend.
  6. Pour into prepared tin and cover with a piece of aluminium foil. Steam over rapidly boiling water for 2½ to three hours.

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