Grape Fruitcake
Ingredient
| All Purpose Flour | 300 | g |
| Dried Pineapple, Dried Papaya, Sugar, Margarine, Salted Butter | 100 | g each |
| Dark Rum | 150 | g |
| Candied Orange Peels | 30 | g |
| All Spices Powder | 1/8 | tsp |
| Egg | 4 | pcs |
| Baking Powder | ½ | tsp |
| Hale’s Blue Boy Concentrated Grape Flavored Syrup | 170 | g |
| Golden Raisin | 300 | g |
| Red Maraschino Cherries, coarsely chopped | 200 | g |
| Red Grapes, lightly coated with egg white and coated with sugar | ||
| Marzipan mixed with red coloring, molding in cherry shaped | ||
| Mint Leave for Decoration | ||
| Icing Sugar for Dusting | ||
Method
1. Macerate golden raisins, coarsely chopped cherries, dried pineapple, dried papaya, candied orange peel and rum overnight.2. Sift all purpose flour with all spices powder and baking powder. Set aside.
3. Beat salted butter, margarine and sugar with paddle attachment on medium speed for 3 – 5 minutes. Add Hale’s Blue Boy Concentrated Grape Flavored Syrup and mix just to combine.
4. Add eggs, one at a time. Mix well and add sifted ingredients. Mix just to combine.
5. Add macerated fruits. Fold in with spatula. Pour the batter in the mould and bake at 300 – 320 degree Fahrenheit for approximately 1 hours. Leave to cool completely after baked.
6. Once cool, turn upside down and decorate with red grapes coated with sugar, marzipan and mint leaves. Dust icing sugar on top before serving.
Remark: Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
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