Steamed fruit cake is very commonly known as Kek Kukus. My memory of steamed fruit cakes goes back to the 1970s when I had a Malay neighbour, Rokiah. She made the first steamed fruit cake that I ever tasted in my life and it was served to me on Hari Raya Puasa day. The cake was moist, laden with raisins and very addictive. Unfortunately for me, I had to share the few slices she gave us with my younger siblings. Over the years, I experimented with many recipes to re-create what is in my memory of Rokiah’s Kek Kukus and this recipe that I am sharing with you is almost close to that particular one! I modified the recipe by adding Q.B.B. ghee so that the taste and flavour of the cake is further heightened!
250 g Q.B.B. ghee
500 g mixed dried fruits
200 g dark brown sugar
125 ml orange juice
125 ml water
1/2 teaspoon bicarbonate of soda
Zest of 1 orange
Zest of 1 lemon
3 tablespoons treacle
260 g plain flour
50 g self-raising flour
- Grease a deep 23 cm round cake tin. Line the base and inner side with 3 layers of baking paper, bringing the paper 5 cm above the edge of the pan.
- Place the Q.B.B. ghee, dried fruits, sugar, orange juice and water in a large saucepan. Bring to boil, while stirring, then down to a simmer, covered for 8-10 minutes.
- Remove from the stove. Stir in the soda, cover and cool.
- Stir the zests, treacle, eggs and flours into the mixture. Spread the mixture into the prepared pan.
- Steam for about 2 hours or until a skewer, when inserted in, comes out clean. Cover the hot cake tightly with foil and cool in pan.
- Slice the cake about 3-4 hours after it has cooled.