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Cranberry Baby Cakes(recipe and pic)
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Jan 05, 2005 4:07 pm    Post subject: Cranberry Baby Cakes(recipe and pic) Reply with quote

Original Recipe from my Jewish friend, Anne who used to run a kindergarten at Katong. She has gone back to USA to live with her sons.

This is so delicious.

just out of the oven, piping hot..smelling GREAT!


soft, fluffy baby cakes with soft tender cranberries..yummy! Razz Razz


Photo updated 12 Nov 2005:
Pour into loaf tin and bake into loaf size



Pour into 7 inch round cake pan and bake into round shape


Makes 24 baby cakes, using a mini cupcake tray
Ingredients:
110g salted butter
200g fine sugar
200g plain flour
100g dried cranberries
200ml plain white yoghurt
2 eggs

Method:
1. In a small bowl, add yoghurt and cranberries to mix together.
2. Let it stand for 30 mins(room temperature).
3. in a cake mixer bowl, add butter and sugar to beat till creamy.
4. Add eggs, 1 at a time to mix.
5. Turn off cake mixer.
6. Add cranberry yoghurt mixture and mix with a spoon till evenly mixed.
8. Fold in sifted flour till well blended.
9. Pour batter into cupcake liners till 3/4 full.
10. Baked in preheated oven 180C for 20 mins till golden brown.
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Last edited by Gina on Fri May 15, 2015 10:53 am; edited 2 times in total
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Rion
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PostPosted: Wed Jan 05, 2005 5:08 pm    Post subject: Reply with quote

can i bake this in a normal cake tin?
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Chawanmushi
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PostPosted: Fri Jan 07, 2005 1:47 pm    Post subject: Reply with quote

May I ask why the use of yoghurt ? Does it make the cake taste sourish?

tia Very Happy
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Cecily (mom to 4 kids)
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Gina
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PostPosted: Fri Jan 07, 2005 9:10 pm    Post subject: Reply with quote

Cecily

no..surprisingly it was neither sour or sweet. Just right.
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Gina

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Gina
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PostPosted: Fri Jan 07, 2005 9:11 pm    Post subject: Reply with quote

Rion wrote:
can i bake this in a normal cake tin?


Rion

I assume so. You may need to extend the baking time from 5 to 10 mins longer with the same temperature. The recipe from my friend was originally a cupcake recipe too.
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TheEpicure
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PostPosted: Sat Jan 08, 2005 10:58 am    Post subject: Reply with quote

Gina wrote:
You may need to extend the baking time from 5 to 10 mins longer with the same temperature. The recipe from my friend was originally a cupcake recipe too.


I think the temperature would have to be reduced a bit. In a cake pan it would not a thick, right? So, in order to compensate, and not dry the exterior like cookie, a longer baking time with less temperature should be used. Perhaps a loaf pan would be a better idea, in that case.
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Gina
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PostPosted: Mon Jan 24, 2005 8:11 am    Post subject: Reply with quote

well, I baked this again 2 Fridays ago using a cake pan. It yields a 1 kg cake and it takes 50 mins!

My aunt loves it. And regrets that she slices 1/4 of the cake to give to her neigbhour next door. The cake isn't buttery and doesn't have the strong buttery smell. It smells like Ice cream. The cake is a bit moist and firmly packed in.

I'm going to try a Blueberry version tomorrow.
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Gina

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Agnes
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PostPosted: Wed Mar 16, 2005 2:59 pm    Post subject: Craneberry baby cakes with mixed berries yogurt drink?? Reply with quote

Hi Gina,

After seeing your Craneberry Baby Cakes and Mixed Berries Yogurt drink muffins, I was wondering if I could replace the 200ml plain yogurt called for in the Craneberry baby Cake recipe with Mixed Berries Yogurt drink to
get the nice flavour? If so, how much should I substitute?

Rgs,
Agnes
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Gina
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PostPosted: Wed Mar 16, 2005 4:51 pm    Post subject: Reply with quote

Agnes

you can't replace the plain white yoghurt with the yoghurt drink. The yoghurt drink is artificially flavoured and sweet. While the plain white yoghurt is sour. The purpose of the white yoghurt is to enhance the flavour of the cranberries. if you used the mixed berry drink, you will have a mixture of flavour and taste.

Also, the plain white yoghurt is paste like..while the other one is liquid base. If u use the latter, your cake batter will be very watery. and after baking, I have no idea how the texture will be liked..!
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Agnes
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PostPosted: Fri Mar 18, 2005 9:39 am    Post subject: Craneberry cupcakes Reply with quote

Hi Gina,

I baked the cupcakes yesterday nite, used exactly the same ingredient
as instructed except that I put the cupcake paper in the mini muffin tray
so that I don't have to brush it with melted butter.

After 20 mins of baking, the cake seems to be cooked when I tested with a skewer. However, it does not turn golden brown at all. I had to switch on the grill to make the top brown, but that makes the crust a bit hard.
How come yours look so nice and mine doesn't?

Rgs,
Agnes
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nora
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PostPosted: Fri Mar 18, 2005 4:42 pm    Post subject: Reply with quote

Gina

I baked these baby cakes yesterday. It tasted nice & delicious. The flavour was just right. Thanks for the recipe! :lol:
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Gina
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PostPosted: Sat Mar 19, 2005 9:44 am    Post subject: Reply with quote

Nora

very shiok right? coffee Razz Of all the cakes I have learnt to make, I find this to be the best. Since I started sharing this recipe, I have already baked some 10 times(each time is 2kg) of it!! :shock: Very Happy
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Gina

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Gina
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PostPosted: Sat Mar 19, 2005 9:47 am    Post subject: Reply with quote

Agnes

as to the browning effect..all I can say is the oven. One thing I liked my Tefal for is this..it does perfect golden brown crusts of cakes/muffins. In fact, the muffins always look perfect with it.

Before I had the Tefal, I never baked Muffins before. I tried using the MW convection oven to do it. But my muffins is not nice to look at or nice to eat even.
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Agnes
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PostPosted: Sat Mar 19, 2005 2:18 pm    Post subject: Tefal Oven Reply with quote

Hi Gina,

Ironically my oven is also a Tefal oven, the 26L one with self cleaning feature.

Rgs,
Agnes
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alyssa
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PostPosted: Sat Mar 19, 2005 2:49 pm    Post subject: Reply with quote

hi Gina,

can I just double check with you that you only used one full tub of plain yogurt? i.e. only 200g and not 200ml (as written in the recipe)?
b'cos I tried making these the other day and I used 200ml yogurt instead of 200g (which is only around 2/3 cup as opposed to almost 7/8 cup for 200ml), and my cakes turned out a little too wet/moist :cry: (they tasted good, but too moist in texture).
then I realised it could be I was supposed to use only a 200g tub not 200ml.
am I correct?

thanks! Smile
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Gina
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PostPosted: Sun Mar 20, 2005 9:58 am    Post subject: Re: Tefal Oven Reply with quote

Agnes wrote:
Hi Gina,

Ironically my oven is also a Tefal oven, the 26L one with self cleaning feature.

Rgs,
Agnes


:shock: mine too..same model too. okay, I alway put the wire rack in the centre. and preheat for 5 mins, bake for 15 mins the most. always comes out perfect.
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Gina

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Gina
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PostPosted: Sun Mar 20, 2005 10:05 am    Post subject: Reply with quote

alyssa wrote:
hi Gina,

can I just double check with you that you only used one full tub of plain yogurt? i.e. only 200g and not 200ml (as written in the recipe)?
b'cos I tried making these the other day and I used 200ml yogurt instead of 200g (which is only around 2/3 cup as opposed to almost 7/8 cup for 200ml), and my cakes turned out a little too wet/moist :cry: (they tasted good, but too moist in texture).
then I realised it could be I was supposed to use only a 200g tub not 200ml.
am I correct?

thanks! Smile


alyssa

well, to be frank with you. the first time I made it I measured it as 200ml. It was very moist/watery. But it still was okay. the next time I made it I just didn't measure it ..I just dump the whole tub into it. I also added more cranberries. But its still moist and watery and the taste is the same.

so it didn't occur to me that there is anything wrong with it.

there was one time I made 2x the ingredients and dump the batter into an aluminium foil tin measuring 11.5inches by 9 inches with a depth of 1.8 inches! and it took about 50 mins to bake. The cake weighs 3.8kg!

still comes out perfect coffee
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alyssa
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PostPosted: Sun Mar 20, 2005 3:50 pm    Post subject: Reply with quote

Gina,
I guess I can be quite a stickler for achieving the right texture in the stuff I bake, and IMHO there is a lot of difference in texture between using nearly 2/3 cup yogurt and almost 7/8 cup yogurt (even though it won't affect the taste, as I mentioned earlier the taste was still very good).

I guess my family (very picky? discerning? tastebuds) weren't too happy with the overly moist texture.

Anyway, thanks for taking the time to reply, I will try again with less yogurt.

BTW, I did actually bake it as a large cake instead of as cupcakes (using a longer baking time of course), and yes I agree with you that usually doubling a recipe is fine... i.e. using 2 cartons of yogurt with all the other ingredients doubled as well... though I suspect using 400ml yogurt would be too much. Just my 2 cents worth. Smile
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bitu
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PostPosted: Sun Jun 19, 2005 10:52 am    Post subject: Reply with quote

Hi Gina
I tried this recipe and made a it as a cake for my mum.Its really moist and yummy!She and my sister loved it.Thanks for a great recipe
Bitu
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Karrine
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PostPosted: Tue Jul 19, 2005 9:58 am    Post subject: Reply with quote

I made this last night, into a cake. Mine was kind of heavy, doesnt looked as soft & light. But taste was not bad, but maybe I used fruit yogurt, so it's not as good. Smells alittle sourish leh... :lol: I baked at about 40 mins, inner part still alittle moist/wet, but still edible.
Nevertheless, the cake was finished by today.
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ilovebaking
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PostPosted: Tue Jul 19, 2005 10:13 am    Post subject: Reply with quote

Hi

Since cranberry is used here, I saw in Carrefour last saturday that it is selling dried cranberry for 100g $2. It is on offer now.
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Gina
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PostPosted: Tue Jul 19, 2005 10:14 am    Post subject: Reply with quote

Karrine

after several bakes with this recipe, I don't really measure everything to the dot. The last one I bake which was 3.8kg was for AG Home. It was huge and very heavy. Internally, its a bit moist because it was still warm (just out of the oven).

it smells better when its warmed. and the cake was gone in 30 mins flat.
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Karrine
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PostPosted: Tue Jul 19, 2005 10:24 am    Post subject: Reply with quote

Oh really? I thought the cup cake in your picture looks soft & fluffy, whereas mine was quite heavy & not soft & fluffy. Actually, I also didn't used & follow all ingredients & quantity to the dot. I used light brown sugar, SR flour & mixture of mango yogurt & strawberry yogurt from Meiji. The cranberries, I just pour about 3/4 pack out & butter I just cut & agar agar about 110g. Anyway, it was moist when just out from oven too, so I actually put into microwave to heat up for 30-40 secs in total & it looked drier. Razz
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kitchen
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PostPosted: Thu Aug 25, 2005 11:00 am    Post subject: Reply with quote

Made these today. Thanks Gina for the recipe. This is the second time that I have made these muffins. They are really yummy and easy to make. Wink

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branl33
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PostPosted: Thu Mar 16, 2006 9:29 am    Post subject: Reply with quote

Hi Gina,

Forgive me for 'resurrecting' this posting, but I would really like to thank you for this recipe of yours. I baked the cupcakes last nite and this morning when I woke up, all the cupcakes were gone!! :shock: My DH said that this is the best cake I've ever made (p/s:- I'm real hopeless at baking)... All thanks to you.... Very Happy
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