I just moved to a new neighborhood and would like to bake some for my immediate neighbours. ?I haven’t tried it myself but I’m pretty confident this butter fruit cake will taste amazing! The process should take just a matter of a few minutes, depending on the mixer speed. So I’m not sure how you ended up with that much batter to fill 2 pans. I been searching for years the best event butter cake recipe and I think this one is the winner. However, the texture and flavour of the cake may not turn out as originally intended. 1. Thank you for the quick reply. The butter should feel light on your spatula, like buttercream on a cake! The eggs need to be fairly large eggs, between 60 to 62 gm in weight. Then add 1/3 cup of this combined egg mixture to the butter mixture. Awesome to hear your family enjoyed it! Hey. Bake at 175°C (350° F) for 10 minutes. Fewer folds will mean the batter will be less worked, and thus minimise the loss of trapped air bubbles. The pictures really are a help. I meant to say that you could use 350 gm butter (for a less rich version) instead of 455 gm of butter, but this batter will still be enough to make one 20-cm (8-inch) square cake or 2 loaf cakes. On this note, it’s also very important that the mixer bowl you’ll be using to whip up your whites is dry and completely grease-free. Dear Celia,your butter cake looks so good.My husband and family members love butter cake.If I were to make half of the recipe,can you tell me what size cake pan to use?I have problem baking heavy cakes with my oven as they tend to be wet and underbaked.Thank you so much for sharing with us your recipe. Thanks:)). NEXT, add ALL flour in one go, as well as ALL the remaining whipped egg batter. My friend asked me to make cake with raisin, and the best choice was this recipe,thanks..I made it and added raisin…so yummy,very soft even I ate the next day.. Hi Celia, after I whipped egg whites. 1. Maya’s Butter Cake in a Steamer. Your cake looks very tall. Required fields are marked *. from how the recipe reads, you do fold in all the flour together with the rest of the egg mixture. Thank you for taking the time to write in. Thank you for sharing! Hope you can share how you like this when you try it, ya? Thank you for the suggestion!? Sorry, it’s a glitch I can’t quite seem to fix in the recipe. Sorry for I need a quick reply. It turned out too oily.. but it taste delicious!!! THEN, fold gently by hand until the flour and egg batter are well incorporated with the creamed butter mixture. I used an 8″ round loose pan but realised the mixture could bake 2x this pan, did I go wrong somewhere here? A simple, back-to-basics butter cake but so very delicious. I know! I don’t really understand yr point on amount of butter for richer version. Umm! It doesn't have the usual crusty top, but the texture of the cake is so good that I really overlooked that bit. I suggest halving the recipe so that the amount of batter you have to work with is more manageable and easier to handle. Thanks Celia for the recipe….this one’s for keeps. Thanks. Do you think this will hold up as a stacked / layered cake and covered with fondant? This butter cake has a texture is moist and tender, but not as soft and fluffy as a sponge cake. This cake enjoys a slow, long bake as it is a pretty big cake, after all! Dear Cecil. A simple and classic Nonya recipe for a very rich, moist and decadent butter cake with a light hint of vanilla flavour. But you got me thinking now, and I just might try it and see what we get! Thank you for sharing!? The important thing is to fold gently but thoroughly, until you don’t see any streaks of flour in the batter. Hi Vivian! Hi Celia, I tried to make this cake,. That’s wonderful to hear! It is not everyday that I have such wonderful readers like you who share so warmly with me! (3) FIRST, add the whipped egg batter (1/2 cup only, if you halve the recipe) into the creamed butter mixture and beat until well combined. Keep your folding as light and gentle as possible, folding until batter is well combined and smooth. Seems like that might dilute the texture of the cake? Do try it again (don’t give up on this recipe, I’ve had so much positive feedback about this cake!). I only baked it in a tiny oven toaster lol (no oven at home now) but my cake came out super yummy! But it doesn’t mean that you shouldn’t try it. It sounds like if the egg whites could not reach stiff peaks (therefore, not enough trapped air), then the batter will not have enough or less than optimal rise, resulting in a dense, close crumb possibly like the cotton cheesecake texture you described. Always cherish the little things because blessings comes in all shapes and sizes. Hi Fiza, so glad you love it! This makes quite a large amount of batter, Teng, so it might be a good idea to make a smaller cake using half the recipe amounts- it just makes handling and working with the batter a lot easier on your first time. Good luck, and I hope to hear from you on how it went! Oy Len, oooh.. it’s been a while since I last made this, so I’m totally relying on my memory here? And cream the butter with the condensed milk, not sugar. Second, don’t let the cake sit in the pan for too long once it’s done baking and out of oven. Do the skewer test to check as well. So that may mean a slightly denser texture? It sounds like you might like a pound cake which is buttery but less dense, without the eggy flavour? will it be very greasy? Sorry for the delay, but yes, do use unsalted butter if you can, and add a pinch of salt later, when you cream the butter and sugar. Hi Umi, that’s so great to hear! It’s quite a dense batter and doesn’t rise too much so I think you might just make it in your pan. Do share, ya?? I’ve never tried this recipe with light brown sugar, but from what baking experience I’ve had using brown sugar, brown sugar has much higher moisture content and the distinct flavour of molasses, when compared to white sugar, and so will make your bakes more moist but also take on a different flavour than the original butter cake. 2. Thank you! Hi Celia, I baked the cake last night. There’s lots of sugar in the batter to give it a golden brown, even if you couldn’t add all the yolks in. Pour batter into the prepared cake pan. Anyway I have a few novice questions, please bear with me. Add almond essence, vanilla extract and brandy (if using), and beat for 15 seconds until well blended. Butter cakes are my biggest weakness, I just can’t resist them! The key is to fold lightly but quickly until well combined, which does take some practice. Delighted to hear it! I’m gonna try your butter cake this weekend. Fold gently and just enough until well combined. Hope you like how these recipes turn out for you. Reduce speed, and add the beaten egg yolks, a little at a time. Your cake looks sooooooo good. Hi Adelin, thank you for writing in! Hope you like it!? It’s what I call a real cake, not the air-fairy type ?. This cake, if done well, is quite tender and moist when just baked or warm, but will slice neatly when cooled completely without being overly crumbly, so I think that it would work well as a stacked cake with fillings. Tried today and cake turn out fabulous. Can I use bacardi rum instead of brandy? Hi Veronica, I think these are the closest metric equivalents I could work out: 2 3/4 cups flour ; 1 1/3 cups (or 1 3/8 cups) sugar; and 2 cups butter. Hi, can I replace brandy with rum or kahlua? Hello Celia! It is usually added when cakes requires eggs to be beater till they get frothy. A quick question on eggs. This is actually a medium level of difficulty recipe to start with, so it’s common to experience some issues especially if you don’t bake often. What is the size of egg used since it varies from small of 40g to large of 70g per egg in supermarkets? Don't have account ? My amateur attempts were less than successful. 1) I’ve never dealt with gas ovens before, but from what I’ve read, if you have gas mark settings on your oven, you can start baking at Gas Mark 4 (350 deg F or 175 deg C) for 10 mins, before turning down to Gas Mark 1 (275 deg F or 135 deg C). Hi Celia, greetings from Switzerland. i am suppose to bake this cake on Wed night for my son’s birthday. But only just long enough for it to firm up a little. Instructions. Hope this helps! That’s how I started too! When the cake shrinks slightly from the sides of the pan, and springs back when you touch it in the centre, it is done. I was just wondering, I had intend to put some icing to make it look nice. 2) Yes, plain flour is the same as all-purpose flour. I took some pictures but realize I can’t upload here? I love butter cakes and have been been looking for the perfect recipe, and stumbled into yours! Just sweet enough and with the lightest hint of vanilla. To bake this cake, you need both top and bottom heat of the oven, with the cake pan placed in the lower half of the oven. Mix well. I found brandy so wont be using rum or kahlua. 2. Have fun! Is it possible to omit this from the recipe? When beating the egg whites, the bowl needs to be completely free of grease/oils. I’m not sure what I’m doing wrong because I followed the recipe well. I haven’t yet tweaked this for an orange butter cake, so what I am about to suggest is untested and if you don’t mind taking an experimental approach, here’s how I would likely do it: (1) reduce butter to 350 g butter (2) use grated zest of 2 oranges, add it together with vanilla extract and liquor (if using); (3) use 95 ml freshly squeezed orange juice, and mix it in AFTER adding the first cup of whipped egg mixture to the creamed butter mixture, BEFORE folding in the flour mixture and remaining whipped egg mixture. well, i have a question. In the cleaned mixer bowl, put in the butter which should now be at room temperature, as well as the condensed milk. Hi Celia, thank you for sharing this amazing recipe. Sign up here. please advice. Hi Tris, I’m so glad this worked out beautifully for you! Also, if you have store-bought pandan paste, I would add 1/2 tsp as well just to up the pandan flavour and colour a notch. So if I want to make 2 servings, so instead of 227g, I need use 350g? I didn’t use brown sugar opting to use caster sugar as per your recipe. Hope you’ll try it and share how it turns out? Happy baking and cooking! Why do you choose not to get a good-paying job? When I put in the skewer it came out clean both times. Awww….thank you so very much for your very kind and beautiful message! Give the cake pan a few gentle taps on the counter to get rid of air pockets. any ideas? I’m so excited that you’re giving this recipe a try, and I really, really, really want this to turn out well for you too. Is it deep enough ? Happy baking! I’m sorry that the instruction looks confusing, will correct that in a moment. Lightly grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter, and sprinkle lightly with flour. This batter is quite a bit, so if your cake pan has a height of at least 3 to 3.5 inches, you should be safe as long as the batter doesn’t fill up more than 2/3 of the pan. I would recommend checking from 45 minutes, then every 5 minutes after until done. Yes, you could try baking for 10 to 15 mins longer, using top and bottom heat (you can cover the top of your cake pan with a baking sheet or aluminium foil to prevent the cake top from browning too much). Celia, your rich butter cake looks amazing. Thank you for this recipe. Just halve the recipe, and it will be so much more manageable! Thank you. Haha sorry for the silly questions. Hope you can share with me, ya? Thank you so much for sharing. Even with the very wide job-scope, it's been a natural choice for me. Don't miss our delicious recipes and updates in your inbox! Thank you so much. I’ll definitely try this one! Keep you posted when I do.? However, the texture turned out to be a little on the dense side.. The original amount makes a lot of batter, so halving it might help you manage each step in the process with more ease and confidence. I googled it and saw your one this morning , I am a little bit confused with your instruction number 5, when do you mixed in the butter mixture? Hi Celia! This cake is really worth all the effort! If it starts to get too soft before you’re ready to use it, pop it back into the chiller.