https://www.philly.com.au/recipe/cherry-berry-cake-with-marsala-cream/

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Cherry Berry Cake with Marsala Cream

Cherry Berry Cake with Marsala Cream
15 Mins
Prep time
75 Mins
Cooking time
Serves 10

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

  1. 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.
  2. 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 160ºC 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.
  3. BEAT remaining PHILLY, icing sugar and marsala until smooth. Dust cooled cake with extra icing sugar, slice and serve with marsala cream.