Steamed Fruit Cake

• 4-1/2 ounces, weight Butter, Softened But Cool
• 1-7/8 ounces, weight Icing Sugar
• 2 whole Eggs
• 5-1/3 ounces, weight All-purpose Flour
• 3-5/8 ounces, weight Mixed Fruits
• 1/4 teaspoons Cream Of Tartar
• 1/4 teaspoons Baking Soda
• 1 teaspoon Orange Essence
• 2-1/8 ounces, weight Granulated Sugar

1. Butter a 2lb/8x4- inch loaf tin, including the sides.
2. In the bowl of an electric mixer, cream butter and icing sugar until white. Add the eggs and beat well, until incorporated.
3. Sift flour into another bowl. Add mixed fruits, cream of tartar and baking soda to the sifted flour. Combine.
4. Add the flour mixture into the butter mixture bit by bit, beating after each addition, then add orange essence. Beat until just incorporated.
5. In a small saucepan over medium-low heat, stir the granulated sugar constantly with a wooden spatula until it becomes a thick brown liquid, about 10 minutes. Remove from heat, and, stirring constantly but not vigorously to prevent it from hardening, pour into the batter. It will still be warm.
6. Stir well by hand with a spatula. Pour into the prepared loaf tin and smooth the batter.
7. Steam for about 1 hour over medium heat until a toothpick inserted into the center comes out clean.

weight butter, weight icing sugar, eggs, flour, ubc, ubc, orange essence, sugar

Taken from tastykitchen.com/recipes/desserts/steamed-fruit-cake/ (may not work)