Butter Fruit Cake

Jerome loves fruit cakes and so does my mum! So in preparation for mother’s day; I am trying to add Silver bird’s fruit mix into the batter! The batter of the butter cake seemed quite dense; so didn’t expect much problems with sinking fruits.. Hmm but it did sink; so I went ahead to read up on some solutions for it and will try it the next time round!

Adapted from Food-4Tots from this link!


250g unsalted butter, at room temperature
200g plain flour
1 tsp baking powder
200g castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence


200grams of silver bird fruit mix


1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Add in the milk/yogurt and mix well
10. Fold in the fruit mix
11. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
12. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
13. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Solutions for sinking fruit mix:

Coat the fruits with some flour before adding them into the batter; this will help them stick to the batter better! Or sprinkle some of the them right on top of the batter before putting it into the oven so that it does not sink right to the bottom!




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