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https://www.philly.com.au/recipe/cherry-berry-cake-with-marsala-cream/
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Cherry Berry Cake with Marsala Cream
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Cherry Berry Cake with Marsala Cream
15 Mins
Prep time
75 Mins
Cooking time
Serves
10
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What you need
250g butter, softened
1 1/2 cups caster sugar
1 teaspoon vanilla essence
3 eggs
250g tub PHILADELPHIA Light Spreadable Cream Cheese
1/3 cup milk
2 1/4 cups self-raising flour, sifted
200g cherries, stalks removed, pitted
150g blueberries, fresh or frozen
250g tub PHILADELPHIA Light Spreadable Cream Cheese, extra
1/4 cup icing sugar
2 tablespoons Marsala
icing sugar, to dust
How to make it
BEAT butter, sugar and vanilla in an electric mixer until light and fluffy. Beat in eggs, one at a time until fluffy. Add the PHILLY and milk and beat until smooth. On a low speed add the flour and mix until smooth.
FOLD in cherries and blueberries. Spoon mixture into a greased and lined 22cm round tin or a greased 6 cup capacity ring tin. Bake at 160ÂșC fan-forced for 1 - 1 1/4 hours, or until a skewer comes out clean. Allow to cool slightly in the oven with door ajar before cooling on a cake rack.
BEAT remaining PHILLY, icing sugar and marsala until smooth. Dust cooled cake with extra icing sugar, slice and serve with marsala cream.
Recipe or Meal Type
Entertaining |
Entertaining
Cuisines
Italian |
Creamy
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