Friday, November 21, 2014

Christmas Fruit Cake

I never fancied Fruit Cake at all... 

And I hated those mixed fruits inside the cake, and I find them awfully too sweet for me. It's rather dreadful  for me to receive a Christmas Fruit Cake too... Anyone just like me???

However, I decided to take the challenge and baked my own Christmas Fruit Cake this year.

I had bought these mixed fruits from Phoon Huat and 1-kg of the mixed fruits was affordable and reasonable, which cost me about $7.00-$8.00. I had soaked these mixed fruits in a bowl of rum for at least about 1 hour or more, to allow the mixed fruits to be immersed with the rum.

With all the simple ingredients, this fruit cake was prepared very quickly and easily, and it was sent off to the oven to bake for about 40-50 minutes. 

While it was baking, I could smell the aroma of the fruit cake. It smelt so fragrant and it started to make me drool for a slice of the fruit cake...

And this fruit cake didn't disappoint me at all. I was so surprised. It was so delicious that I couldn't helped myself, 1 piece after another...

It was very soft & moist, and most importantly, it wasn't too sweet... This would be my kind of fruit cake!

The fruit cake tasted even better after few days later, with all the rum immersed into the cake. 

If you liked to keep the cake, simply cling wrapped it tightly and stored it well in the refrigerator.

▪Christmas Fruit Cake▪


125g salted butter
70g light brown sugar
1 tbsp honey
2 eggs
1/4 tsp vanilla essence
110g top flour
25g almond powder
1/4 tsp baking powder
1/2 tsp cinnamon powder
250g mixed fruits soaked in rum


1. Cream butter, sugar and honey on medium high speed until light and fluffy.
2. Add in the egg, one at a time, until well combined.
3. Add in the vanilla essence.
4. Using low speed, add in the sieved flour, baking powder, almond powder and cinnamon powder until well blended.
4. Fold in the mixed fruits.
5. Pour batter into a 8 x 3 inch cake pan and lined with baking paper and baked in a preheated oven of 160°C for about 20 minutes and 150°C for the remaining 25 minutes.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, November 18, 2014

Earl Grey & Lemon Pound Cake

I am craving for a tea cake.....

Couldn't help but thought of my favourite TWG French Earl Grey Tea leaves....

Nic ♡ Earl Grey tea, just like me, and now that Nat is "trying" to enjoy a cuppa Earl Grey milk tea with her.

This pound cake was absolutely so moist and soft.
But using the "exact" dried tea leaves, you could be finding yourself biting on to them. If you do not fancy this, you can discard the tea leaves after boiling them and replaced them with the Earl Grey tea bag's powdered residue.

This pound cake definitely had a very Earl Grey-y Milk Tea flavour infused with the lemony lemon zest.

The DD couldn't resist and packed 6 pieces for her classmates and teacher.

▪Earl Grey & Lemon Pound Cake▪
(Recipe as inspired from Cake Keeper Cakes by Lauren Chattman, with modifications)


175g milk
2 tsp TWG French Earl Grey Tea
225g Top Flour
1 1/4 tsp baking powder
1/4 tsp salt
115g unsalted butter
125g caster sugar
1 tbsp lemon zest
2 eggs


1. Boil the milk and tea in a pot and allow the tea to be infused in the milk. Set aside.
2. Combine butter, sugar and lemon zest in your mixing bowl, cream until light and fluffy on medium high speed for about 3 mins.
3. Add in the eggs, one at a time.
4. Alternate the flour mixture with the milk tea mixture until finished.
5. Baked in a preheated oven of 165°C for about 40-50 mins.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Saturday, November 8, 2014

▪Steamed Banana Cake▪

The weather seemed to be getting hotter and hotter these days... 

I am kinda melting within myself in this hot & humid weather... It made me kinda restless and lazy and I just wanna snuggled inside the room, with the air conditioning....

Nic had been asking me to bake a banana cake for the past few weeks and it seemed that either I was too restless or there wasn't any bananas at home.

Last Thursday I bought a bunch of petite bananas for Mimi and these petite bananas were her favorite instead of the usual Del Monte bananas that I loved to buy.

So it was over the weekend and they hadn't touch much of the bananas, and they came in handy for my steamed banana cake.

This steamed banana cake was pretty awesome. 

It had a very soft and light texture, with the sweet ripen bananas aroma in the cake. 

It somehow reminded me of the "ma lai ko" texture.

It was so delicious that I couldn't help but had a extra slice of this cake.. :P

The kids loved the steamed banana cake, and surprisingly, even the fussy Mimi whom had not been eating the recent bakes, enjoyed this cake and had asked for a slice after trying a bite of the cake.

And this steamed banana cake remained soft even on the next day. ^_*

▪Steamed Banana Cake▪
(Recipe as adapted from Alex Goh, Magic Steamed Cake, with slight modifications)


3 eggs
160g sugar (I used120g)
250g banana, mashed (I used 220g)
1/4 tsp salt
50g milk
240g cake flour
2 tsp baking powder
1/2 tsp baking soda
90g corn oil (I used canola oil)
180g raisins (omitted)


1. In a mixing bowl, cream eggs & sugar until light and fluffy, about 5 minutes on high speed.

2. Lower the speed of your mixer, add in the mashed ripen bananas & salt, mix well.
3. Gradually pour in the milk, mix well.
4. Add in the sieved flour, baking powder and baking soda in 3 additions. Mix until well incorporated.
5. Using a spatula, gradually add in the oil and using folding in method, mix well.
6. Pour the batter into a 9-inch round baking pan, greased and floured, and steam for about 20 minutes.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Wednesday, November 5, 2014

Sweet Potato Dessert Soup

I have never made this dessert before, and I probably had this dessert long time ago when I was young when my mum would make this dessert soup for us.

Having some sweet potatoes plus my previous "mission" of the "Sweet Potato Sesame Balls", I cooked this dessert soup.

Hubby asked me how come my sweet potato soup wasn't the usual yellow-orangey color. I had used a purple sweet purple, thus getting a sweet purple soup base... Weird???

Taste wise, everything remained the same.

There are different ways of cooking this Sweet Potato Dessert Soup and I cooked mine, the usual way... :D

☆Sweet Potato Dessert Soup☆


650g Indonesian Yellow Sweet Potato, peeled & diced
100g Japanese Purple Sweet Potato, peeled & diced
6~7 stalks of pandan leaves, washed & knotted
5 pieces of ginger
5 tbsp of light brown sugar


1. Bring a pot of about 3 litres of water to boil. Add in pandan leaves and ginger, allow it to boil for about 5~10 minutes with the gingy, pandan smell.
2. Add in the sweet potatoes and let it boil. Simmer in low heat for about 15~20 minutes until sweet potatoes are soft enough.
3. Add in the sugar and stir til sugar has dissolved.
4. Serve hot or cold as desired.

* You can adjust sugar level to your own preferrence

Do link back to MiMi Bakery House if you have used any information as published in this blog.