Name: Cream cheese fruit cake
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 100 gram soft cream cheese; 50 gram butter, softened; 1/2 cup (110g) caster sugar; 2 tablespoon golden syrup; 2 teaspoon finely grated orange rind; 2 eggs; 1 cup (110g) coarsely grated carrot; 3/4 cup (180g) chopped mixed glacé fruit; 2/3 cup (100g) plain flour; 2/3 cup (100g) self-raising flour; 1/3 cup (80ml) orange juice

Cream cheese fruit cake

We used glacé peaches and pineapple in this delicious, moist cake recipe. Glacé pears, apricots, cherries and figs could also be used.

Ingredients

100 gram soft cream cheese

50 gram butter, softened

1/2 cup (110g) caster sugar

2 tablespoon golden syrup

2 teaspoon finely grated orange rind

2 eggs

1 cup (110g) coarsely grated carrot

3/4 cup (180g) chopped mixed glacé fruit

2/3 cup (100g) plain flour

2/3 cup (100g) self-raising flour

1/3 cup (80ml) orange juice

Method

1.Preheat oven to 180ºC (160ºC fan-forced). Grease deep 20cm ring pan.

2.Beat cream cheese, butter, sugar, syrup and rind in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in carrot, fruit, sifted flours and juice. Spread mixture into pan.

3.Bake about 50 minutes. Stand cake 15 minutes before turning, top-side up, onto wire rack to cool.

Ring-shaped cakes generally crack because of the confined area in the tin; it doesn’t matter – the cake will still taste great.
Note

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Ingredients

Method

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