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iced fruit cake in hong kong

Iced Fruit Cake in Hong Kong

Discover the magic of iced fruit cake in Hong Kong with this easy recipe. Perfect for celebrations, this dessert blends tropical flavors and creamy icing for an unforgettable treat.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 250kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pan
  • Spatula
  • Whisk

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mixed candied fruits like cherries, pineapple, and mango
  • 1/2 cup heavy cream
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar for icing

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Crack in the eggs one at a time, beating well after each addition.
  • Add the vanilla extract to the mixture.
  • In another bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Fold in the mixed candied fruits until evenly distributed.
  • Pour the batter into a greased cake pan and smooth the top with a spatula.
  • Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  • While the cake cools, prepare the icing by mixing powdered sugar with heavy cream until smooth.
  • Adjust the consistency by adding more cream or sugar if needed.
  • Let the icing sit for 5 minutes before spreading it on the cooled cake.

Notes

For a unique twist, soak the candied fruits in a splash of rum or orange juice before adding them to the batter. Use almond extract instead of vanilla for a nuttier flavor, or swap heavy cream with coconut milk for a dairy-free option. Store the iced fruit cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze it wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before serving. Don't rush the cooling process to avoid melting the icing—let the cake cool completely before decorating.

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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