Soft Fruit Cake

 

Ingredients:

150 g. unsalted butter (room temperature)

85 g. caster sugar

3 medium eggs

3 tbsp. plain yogurt

180 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. vanilla extract

1 cup mixed fruits

Methods:

1. In a mixer bowl, mix butter and sugar until creamy.
2. Add eggs, one at a time, mixing for 1 minute after each addition.
3. Mix in plain yogurt until well combined.
4. In a separate bowl place the sifted flour and baking powder and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, in 2 folds; mixing until just combined. I use the mixer on low speed.
6. Fold in half of the mixed fruits gently using a rubber spatula.
7. Pour the batter into a greased 7x7 inch baking pan. Smooth the top.
8. Sprinkle the remaining half of the mixed fruits on top.
9. Bake in a preheated oven of 170 degree Celsius for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the pan before removing it, slice and enjoy!

I am a fan of fruit cake which is less sweet, not overly loaded with fruits and nuts.  This recipe does not contain any nuts.  This is a to-go-to recipe any time if I am thinking of baking one to enjoy and satisfy my taste bud.

I adapted this recipe from 'Siti Marya Hj. Ahmad' with a slight adjustment on the amount of sugar used for my preference.