• Prep Time 15 minutes
  • Cook Time 50 minutes
  • Serving For 9 people
  • Difficulty Easy, Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 15g Anchor Unsalted Butter
  • 300g Canned Fruits (Peach, Cherries, etc)
  • 120g Anchor UHT Full Cream Milk
  • 120g Anchor UHT Whipping Cream
  • 100g Sugar
  • 150g Whole Eggs
  • 5g Vanilla Essence
  • 150g All Purpose Flour
  • 5g Salt
  • Icing Sugar for garnish (optional)


  1. Pre-heat the oven to 200C, and line a 8" cake mould with an aluminium foil. Grease with Anchor Unsalted Butter.
  2. In a bowl, combine Anchor Milk, Anchor Whipping Cream, sugar, eggs and vanilla. Mix until smooth.
  3. Whisk in flour and salt, making sure no flour lumps are visible.
  4. Arrange the canned fruits into the 8" cake mould, and pour the batter into the cake mould. (Sieve the batter if batter is lumpy)
  5. Bake for 50 minutes, until the sides are golden brown.
  6. Cool for 15 minutes on a wire rack, and serve warm with a dusting of icing sugar, or a side of ice cream.

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