Skip to main content
logo
Food Advertising by

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. Nice fruit cake. Will definitely try one with yogurt. Thanks for sharing, Cheah :)

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

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

      ReplyDelete
    4. 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
    5. 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
    6. 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
    7. 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
    8. Thanks for sharing this recipe! This yogurt cake has a great texture. Will bookmark this recipe for my future bakes.

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

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

      ReplyDelete
    12. I want to make your Yoghurt Fruitcake, but I want to replace some of the 6 oz. of plain flour with ground almonds, and add some almond extract to the cake because I love the flavor of almond extract in my fruitcake, & I like the texture of ground almonds. How much of the 6 oz. of plain flour can I replace with ground almonds without upsetting the balance of the ingredients in the recipe?

      ReplyDelete
    13. I have tried and tried to send you a message through the Contact Form, but when I click on "Submit" to send the message, NOTHING HAPPENS. I don't think that that function is working on your blog /website. I finally got SO FED-UP with the failed attempts of sending you a message through the Contact Form, that I finally wrote in a comment on this blog, earlier, & clicked on Anonymous. I wanted to tell you that I want to make your Yoghurt Fruitcake, but I want to replace some of the 6 oz. of plain flour in the recipe, with ground almonds, and add a little almond extract because I love the flavor of almond extract and the texture of ground almonds in my fruitcake. How much of the 6 oz. of plain flour can I replace with ground almonds without upsetting the balance of the ingredients in the recipe? Please advise.

      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

    Chicken Floss Cake ~ 鸡肉松蛋糕

    It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



    Chicken Floss Cake ~  鸡肉松蛋糕
    Ingredients (A)

    4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
    Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

    Country style steam chicken

    This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

    Lavender lemon cookies ~ 薰衣草柠檬曲奇

    These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


    Lavender lemon cookies ~  薰衣草柠檬曲奇
    Ingredients

    263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …