聖誔果子蛋糕
這個果子蛋糕，初看食諎時有點懷疑，
但做過一次之後，便每年聖誕都會做來送禮。
我後來跟很多不同的食譜做過POUND CAKE，
即使是名師大師，
最後我都仍然鍾情這個食譜。
今年包友吃完也說: 質地綿細好滑又LIGHT，
本來想以後只做panettone就算，
看來是不能作罷。
果子蛋糕
Fruit cake
17x8x5cm 長方模4條
17x8x5cm retangular cake mould X4
材料:
Ingredients:
Fruit cake
17x8x5cm 長方模4條
17x8x5cm retangular cake mould X4
材料:
Ingredients:
牛油300g 中筋粉300g 糖 210g 蛋 300g (約6個) 雜果乾200g
Unsalted butter 300g, multipurpose flour (plain flour)300g, suger 210g, egg 300g (around 6 nos, mixed dried fruit 200g
作法:
Method:
1.RUM酒泡果乾一星期以上;烤模墊紙;
1. Soak dried fruit in rum for at least one week; line the cake mould with baking paper;
2.牛油室溫放軟打鬆，逐湯匙依次加入中筋粉、糖和蛋，打均後拌入瀝乾果乾;
2. Soften butter at room temperature and whisk until it become fluffy; add plain flour, sugar, egg in this order, whisk well after adding one spoonful of all ingredients.
作法:
Method:
1.RUM酒泡果乾一星期以上;烤模墊紙;
1. Soak dried fruit in rum for at least one week; line the cake mould with baking paper;
2.牛油室溫放軟打鬆，逐湯匙依次加入中筋粉、糖和蛋，打均後拌入瀝乾果乾;
2. Soften butter at room temperature and whisk until it become fluffy; add plain flour, sugar, egg in this order, whisk well after adding one spoonful of all ingredients.
3.180度烤50分，烤好後撕開底紙，趁有微溫時用保鮮紙包好，室溫放三天回油後可入雪櫃保存。一星期後吃最好吃。最多可存放1個月。雪櫃取出後要在室溫放10分鐘才食用，不用加熱。
3. bake at 180 degree C for 50 minutes; tear off the paper to cool down the cake and wrap it with cling film when warm. Keep the cake at room temperature for 3 days and then move it into the fridge. The cake tastes best after one week and and last for one month. Allow 10 minutes before serving when it is taken out from the fridge.
貼士:
1.沒有中筋粉可以用一半高筋一半低筋混合;
2. 如果想蛋糕高些，可做3條，不過我覺得牛油蛋糕少吃多滋味，做小件也好，不夠吃可以多切一件。
2. 如果想蛋糕高些，可做3條，不過我覺得牛油蛋糕少吃多滋味，做小件也好，不夠吃可以多切一件。
3. 加入麵粉、糖和蛋時一定要有耐性慢慢加，也不怕打得太久會起筋。這個蛋糕的綿細口感就是靠打出筋來才有的。
4. 一定要三日後才吃，出爐即食完全兩回事。最好最好真的留在一星期後才吃，那種綿滑是要時間才練得出來。
4. 一定要三日後才吃，出爐即食完全兩回事。最好最好真的留在一星期後才吃，那種綿滑是要時間才練得出來。
