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Vietnamese Fruity Butter Cake Recipe
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Ingredients :
Serves 5 - 6 |
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180 g
150 g
3
1
teaspoon
180 g
120 g
3
tablespoons
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Butter
Castor sugar
Eggs
Vanilla essence
Self-raising flour, sifted
Mixed fruits, chopped
Fresh Milk
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Method :
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Cream butter with castor sugar till
fluffy.
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Beat in eggs one by one, beating well
after each addition.
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Add vanilla essence and beat well.
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Fold flour and mixed fruits mixture in 3
batches. Lastly, mix in milk.
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Pour cake mixture into a greased and
floured jelly mould, 17 cm in diameter.
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Bake in a pre-heated oven at 170oC
for about 40 minutes till cooked and golden brown.
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Remove, leave to cool before cutting it
into pieces.
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