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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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