Taiwanese Fruit Cake

When the word “fruit cake” is mentioned, I am sure most western people would think of the dense, rich, cinnamon + brandy/rum infused cake that’s filled with nuts and dried fruits all the way through the cake and you can eat it for 2 years without it going bad.

When the word “fruit cake” is mentioned in Asian society, one would automatically think of a light, fluffy chiffon cake filled with whipped cream/cream custard topped with fresh fruits galore, then coated with a shiny glossy coat.

A friend of my parents’ was celebrating their wedding anniversary, and she called to ask for a “fruit cake, the traditional Taiwanese styled ones”, so here was what I produced:

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About cabnolen

I'm a piano teacher who also loves dancing and BAKING! I generally bake to experiment and to improve. If you're interested in my baking, welcome to place an order, drop me a line! Challenge me! View all posts by cabnolen

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