樱桃杂果蛋糕 Cherry Fruit Cake

【材料】
牛油260克、细糖190克、盐1⁄2茶匙、蛋糕稳定剂15克、4粒A蛋、面粉250克、发酵粉3⁄4 茶匙、奶粉1
汤匙、白兰地酒2汤匙、杂果200克（包括红及青樱桃、木瓜果皮及葡萄干）
【顶料】
红及青樱桃50克（剁碎）、白兰地酒2-3汤匙10寸圆环状蛋糕盆一个（涂油后撒少许额外面粉）
【做法】
1.先将CORNELL烤炉预热至175℃。
2.将牛油、糖、盐及ovalett放入CORNELL 电动搅拌器内打至松发。（图1）
3.逐一加入蛋，继续拌打均匀。
4.加入筛过的面粉、发酵粉及白兰地，搅拌均匀后加入杂果。（图2-3）
5.将顶料中的杂果料铺在蛋糕盆内。（图4）
6.将面糊倒入面糊蛋糕盆内，放入烤炉内烤45-50分钟，用竹签插入测试，以不沾物为准。（图5）
7.让蛋糕完全冷却才把它扣出来，吃前撒上额外白兰地酒，切块吃。（图6）

【Ingredients】
260g butter, 190g castor sugar, 1⁄2 tsp salt, 15g ovalett, 4“Grade
A” eggs, 250g plain flour(sifted), 3⁄4 tsp baking powder, 1 tbsp milk
powder, 2 tbsps brandy, 200g mixed red and green chopped cherries/
papaya peel & raisins
【Topping】
Extra 50g red & green cherries(chopped), extra 2-3 tbsps brandy,
10” round bundt cake pan(greased & loured)
【Method】
1.Preheat CORNELL Electric Oven to 175℃.
2.Using CORNELL Stand Mixer, fitted with paddle attachment, whisk butter, sugar and salt and ovalett till light and fluffy.(pic 1)
3.Beat in eggs one at a time till well combined before the next addition.
4.Fold in, sieved flour with baking powder and brandy. Mix till well
blended. Fold in fruits till well blended. (pic 2-3)
5.Place extra red & green cherries on the bottom of the cake pan. (pic 4)
6.Pour cake batter over cherries into prepared pan, bake for 45-50 minutes or until skewer inserted comes out clean.(pic 5)
7.Leave cake to cool, trim off excess cake if any or else cake will not sit properly & invert cake out to slice. Pour extra 2-3 Tbsps brandy
over cake and slice to serve.(pic 6)