Skip to main content

Yoghurt Fruitcake


T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 


 

 








Adding yoghurt certainly makes this fruity, buttery cake more moist and it blended very well with the Cointreau.

Recipe for Yoghurt Fruitcake

Ingredients

  • 150 gm butter
  • 2.1/2  oz vanilla sugar
  • 6 oz plain flour
  • 3/4  tsp baking powder
  • 3 eggs
  • 3 oz golden raisins, roughly chopped
  • 3 oz cranberries, roughly chopped
  • 1 orange/lemon rind
  • 6  Tbsp plain yoghurt
  • 3  Tbsp Cointreau
  • 1.1/2 tsp vanilla
  • Pinch of salt
Method
  1. In a bowl mix the raisins, cranberries and peel, pour in the Cointreau.  Leave to soak overnight, refrigerated.
  2. Sift together the flour, baking powder and salt, set aside.
  3. Cream butter and sugar till light, fluffy, creamy, add in the eggs one at a time, mix well.
  4. Add in the vanilla essence.
  5. Fold in the sifted flour alternatively with the yoghurt, mix well.
  6. Mix in the dried fruits, scraping from the bottom and side of the mixing bowl.
  7. Pour the batter into a lightly greased and floured  9 x 4 x 3 inch loaf pan.  Level the surface and make a slight depression in the centre.
  8. Bake in a preheated oven @ 160 deg C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.
  9. Once the cake cools, turn over, prick holes with a toothpick or skewer and brush on more Cointreau.
  10. Wrap up the cake with foil and keep for a few days, to let the cake mature.
  11. Slice up and serve.



    Comments

    1. Hello, you fruit cake looks very moist and delicious.. thanks for sharing. Have a nice day

      ReplyDelete
    2. This yogurt fruits cake indeed very soft. I like it! Can't wait to try. Thanks for sharing ^_^

      ReplyDelete
    3. Cheah, this fruit cake looks very moist and nice. I just tried your choc chip orange cupcake last week end. My colleagues say it was very good. thanks for sharing

      ReplyDelete
    4. Ann
      You're most welcome. Taste is a bit different with yoghurt.

      Jay
      Thanks.

      Amelia's De-ssert
      Yes, it's moist and you have a great day too.

      ReplyDelete
    5. Yoghurt makes the cake soft and moist...love using them in cakes and muffins and this fruit cake must be tasty and flavorful especially with the cointreau in them. Great one and thanks for the recipes and those stuff you gave me. Love them all. Shall them out one day soon. Love that handsome guy heehee...Curtis Stone my fav chef ! Thanks for the thoughts :)

      ReplyDelete
    6. Vivian Pang
      Thanks for dropping by. Yes, give it a shot!

      Yummy Bakes
      Oh, really? Glad that you like them.

      Elin
      You're most welcome. I was very sure that you'll like them especially that guy's magazine.

      ReplyDelete
    7. Thanks for sharing this recipe! This yogurt cake has a great texture. Will bookmark this recipe for my future bakes.

      ReplyDelete
    8. Zoe
      You're most welcome. Yes, try it and let me know.

      ReplyDelete
    9. Thanks for such a great recipe, I'd like to try it out as a christmas gift. Btw, is there any substitution for cointreau( i don't have it)? Is it ok if i substitue with V.S.O.P or whisky?

      ReplyDelete
    10. Asther
      Thanks for dropping by. You can either use brandy or rum but whiskey wouldn't be so appropriate.

      ReplyDelete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Gula Melaka Kuih Talam ~ 椰香打南糕

    After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






    Gula Melaka Kuih Talam ~  椰香打南糕  

    Ingredients (A)
    150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

    Cherry Loaf Cake ~ 樱桃蛋糕

    I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




    Cherry Loaf Cake ~  樱桃蛋糕
    Ingredients (A)

    173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
    Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

    Puff Pastry Egg Tarts - 2 酥皮蛋撻

    I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
    I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


    Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


    Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…