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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.



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    Comments

    1. ann lowDecember 12, 2011 at 5:45 PM

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

      ReplyDelete
    2. Jayanthy KumaranDecember 12, 2011 at 7:42 PM

      sounds irresistable n divine..:)
      Tasty Appetite

      ReplyDelete
    3. AmeliaDecember 12, 2011 at 10:36 PM

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

      ReplyDelete
    4. UnknownDecember 13, 2011 at 8:29 AM

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

      ReplyDelete
    5. Yummy BakesDecember 13, 2011 at 8:57 AM

      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
    6. Sokehah cheahDecember 13, 2011 at 5:47 PM

      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
    7. ElinDecember 14, 2011 at 12:01 PM

      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
    8. Sokehah cheahDecember 14, 2011 at 5:16 PM

      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
    9. ZoeDecember 15, 2011 at 6:55 AM

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

      ReplyDelete
    10. Sokehah cheahDecember 15, 2011 at 6:26 PM

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

      ReplyDelete
    11. AstherDecember 19, 2011 at 11:49 AM

      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
    12. Sokehah cheahDecember 19, 2011 at 5:45 PM

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

      ReplyDelete
    13. AnonymousDecember 20, 2017 at 3:36 AM

      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
    14. AnonymousDecember 20, 2017 at 3:55 AM

      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

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