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
- 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
- In a bowl mix the raisins, cranberries and peel, pour in the Cointreau. Leave to soak overnight, refrigerated.
- Sift together the flour, baking powder and salt, set aside.
- Cream butter and sugar till light, fluffy, creamy, add in the eggs one at a time, mix well.
- Add in the vanilla essence.
- Fold in the sifted flour alternatively with the yoghurt, mix well.
- Mix in the dried fruits, scraping from the bottom and side of the mixing bowl.
- 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.
- 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.
- Once the cake cools, turn over, prick holes with a toothpick or skewer and brush on more Cointreau.
- Wrap up the cake with foil and keep for a few days, to let the cake mature.
- Slice up and serve.