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Friday, October 20, 2006

Cream Cheese & Mixed Fruit Butter cake



Ingredients:

125 gm. Butter
125 gm. cream cheese
185 castor sugar
3 eggs (size B)
200 gm. Cake flour ) sifted together
1 tsp. baking powder )

150 gm. Mixed fruits - soaked overnight with 2 Tbsp. Rum/brandy/Kirsch
50 gm. Chopped walnuts
5 nos. green Cherries - diced

Method:

(1) Cream butter, cream cheese and sugar together till creamy.
(2) Add in eggs one at a time, beat well after each addition to prevent curdling.
(3) Mix 2 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.
(4) Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.
(5) Pour mixture into a 7" square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.
(6) Remove from oven and leave to cool on the wire rack.

13 comments:

Mrs Siddhu said...

Hi, your cakes are awesome. Am not so good at icing. However will try out your creamcheese fruit cake. Unusual, but I am sure the creamcheese will keep it moist. Thanks for sharing your recipes. God bless.
Mrs Siddhu from Malaysia.

yochana said...

Dear Mrs. Siddhu,

Welcome to my blog. Yes, the cream cheese will keep the cake moist and smells buttery too. Happy baking.

rgds

reena said...

The first time I baked, I used a 8" round at 160C (my oven only has 180C or 160C) for 55 mins and there's a thin layer of crust on top and side of cake. I thought I may have overbaked so the 2nd time I did this, I baked at 160C for 50 mins, there's still a layer of thin crust. Did I overbake?

reena said...

Forgot to mention I also reduced the sugar to 80g instead as we don't like it too sweet. Does this affect the texture of the cake?

yochana said...

Reena,

cutting too much will of course affect the colour and texture of cakes. Sugar caramelizes and makes the cake turns golden brown...

rgds

yochana said...

Reena,

You don't seems to have overbaked your cake since you only bake for 55 mins. Strange, you have a thin crust even after reducing sugar. I really don't know why.

rgds

reena said...

Thanks! I think I'll increase the sugar a little and see how it goes. Will keep you posted. Thanks once again!

dogbaby_25 said...

Aunty,

Can I use 8" sqaure tin instead ?
How much of ingredients must I increase pls ?

Thanks
Maha

yochana said...

Hi Maha,

you can either top up by another 1/4 or 1/2 more. 1/2 more will be much higher...so a 1/4 will be fine.

rgds

dogbaby_25 said...

Thanks dearie aunty,

So can i say if I want to use a 1 higher level of tin, than I shd increase 1/4 more of the ingredients and if its 1'' lower tin than I should lower 1/4 ingredients isit ?

column01 said...

Hi yo,
I tried yr recipe for the above.
The cake is soft and nice.
The only change is that I made a marble cake because I wanted to give to a relative who has a less than 2 yr old daughter. As she is too young, so I ommitted the fruits.
Cheers! Singapore

marieshalomangelica said...

hi yochana, this looks like a good fruit cake recipe.. I will try it tomorrow...thanks for posting..good luck with more baking:)

marie

Sam said...

Can you please tell me what to use instead of rum?
Thanks from Canada.