Baking enthusiasts should be quite aware that most baking stores are packed to the brim now, since the Hari Raya festive is just round the corner. I believe many would be munching into their lovely home-baked goods at home in celebration for the long weekend, thereby explaining for the crowds at the stores recently.
And when it comes to home-baked goods, what distinct them from store-bought goodies would be the quality of ingredients and the home-made effort in preparing them. And amongst all, the one of most crucial importance and heavily utilized would be none other than the butter. The difference in taste between good (or rather expensive) and poor quality butter plays such distinct roles that you could literally feel it on the first bite. In Mandarin, they called it ‘一分钱一分货’, and it’s so undoubtedly true.
When it comes to good quality butter, no one could argumentatively deny that SCS, one of the most premium and established brand of butter, in Singapore, is our top and utmost choice for most of the bakers. Especially butter-sensitive baked goods such as Pineapple Tarts & Pound Cakes, where the richness of the butter contents determines the flavour of it all. What’s more, SCS butter is Halal certified, so they are made just suitable for anyone !
So with that, I made for myself an ABC Cake !
A=Almonds, B=Butter, C=Cranberries
In layman terms, it’s basically just a BUTTER Cake lor. Hahaha, coupled with the additions of some nuts and fruits.
Anyway, quite grateful for the hamper that SCS has sent over. Without spotting the butter lying around, I guess my lazy butt would still be glued to the comfy couch and I would still be harping on the HK dramas. ^-^
Because it’s such a huge cake that I have made with just one slab of butter, a 9-inch bundt cake to be exact, I manage to bless many people with a wholesome cake that I gathered is possibly the best pound cake I have ever made ! No sunk fruits, tender crumbs, perfect moisture ! And the best part is, the recipe is simply gathered from the web with modifications. And these modifications are made out of convenience’s sake too, just because I had some wrong purchases earlier and I was looking for ways to deploy them. ^-^
In addition to butter, SCS carries its own brand of sliced cheddar cheese as well. Our fridge is never short of such cheese, namely coz of its practicality. For example, if you find fried rice too plain, top them with some of such cheese and all is made divine. If you need to cook mussels, sprinkle the cut cheese together with some spice or condiments and a savoury dish is set. If you are looking for a sandwich day, sliced cheese with ham or bacon make best companions. All these are just some of the long list of effortless and brainless recipe that any kitchen noob can whipped up.
What’s more, in celebration of the Ramadan and Hari Raya, SCS butter is having a promotion, with 2 blocks of butter going at $8.45 only, till 15 August 2013 ! Original price could be $4.80 or more per piece, so that’s liked having more than 10% discount ! With inflation on a constant rise, any savings is good savings ! So take this opportunity and stock up your butter supply now !
In addition, you get to participate in a lucky draw that carries 10 top prizes of the Kitchen Aid Mixers (worth $988 each) and 1,000 three-piece non-stick pan sets with covers (worth $79 each) if you purchase 4 blocks of SCS butter (salted/unsalted) and submit your receipt together with the contest form at all participating outlets. And guess what, I just mailed my form over too ! Hiaks hiaks… ^-^
One butter cake easily uses up a slab of butter anytime. So 4 is not too much at all ! So get into the festive mood right away and start your baking marathon with SCS butter !
Thank you Cassaundra from Crowd, PR Consultants and Auric Pacific Marketing for the gift !
By July 29, 2013Published:
- Yield: 1 9-inch bundt (15 Servings)
- Prep: 40 mins
- Cook: 1 hr 15 mins
- Ready In: 1 hr 55 mins
-recipe modified from joyofbaking.com-
- 80 ml orange juice
- 115 g dried cranberries
- 450 g flour
- 50 g almond meal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 227 g unsalted butter room temperate
- 500 g sugar
- 5 pcs eggs
- 1/2 tbsp pure vanilla extract
- 280 ml plain yogurt
- 115 g sliced almonds
- In a small saucepan over medium-high heat, bring the orange juice and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.
- Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 9-10 inch (23-25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).
- In a separate bowl whisk together the flour, almond meal, baking soda and salt.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the sour cream.) Stir in the drained cranberries and sliced almonds.
- Pour batter into bundt pan and smooth the top. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. Remove from oven and place on a wire rack.
- Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid.
- After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool completely before consuming.
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