I don't often make fruit cakes. Somehow something always goes wrong - either the mixed fruit just sinks to the bottom or the cake crumbles easily. My husband, Anand, had requested me to make a fruit cake while he was in Beijing last week. It is often a challenge to make fruit cakes (or any cake) for him as he isn't fond of butter and whole egge.
Just the other day, he was commenting on how he had lost the taste for egg yolks after coming to Singapore. He finds the eggs here in Singapore have a very strong egg smell. It can be overpowering for someone who is very conscious of the smell. Even I who is someone who has grown up in Singapore find certain eggs very eggy. Fortunately, I have discovered a certain brand which doesn't seem to have that strong a smell.
Anyway, back to the matter at hand, I used to find it difficult to make eggs rise without any eggs and butter. Recently, Anand seemed to have bend the rules regarding eggs! So after a very long time, I baked a cake for Anand with eggs and butter in it. Anand found the butter flavor a tad too strong - my next try - to mix half the butter with sunflower oil. Let's see how that goes. But overall, I found the cake quite nice - not too sweet and light fruit cake flavor. Best part- it is so easy to put together. No soaking of the fruits overnight, no beating of butter and sugar...boil and mix everything, that's it!
Ingredients (makes one 20 cm square cake)