Cempedak Butter Cake



Cempedak Butter Cake


250g unsalted Butter, room temperature
160g soft brown sugar
5 eggs (65g)
250g plain flour
1 tsp double acting baking powder (I used Clabbergirl)
1/2 tsp salt
40g full cream milk
1 tsp vanilla extract
250g Chempedak (weigh without seed) cut into tiny pieces


1.Preheat oven to 150C fan mode. Bake on 2nd rack counting from bottom. Line an 8″ square pan. Sift flour and baking powder together.

2. In the stand mixer with paddle attachment, cream butter, salt and sugar until light and pale, add the eggs one by one, beating well after each addition. Add in a tablespoon of flour after each egg if the mixture curdled.

3. Add vanilla extract then add half the flour and milk and beat on low speed  until well incorporated. Add the remaining flour and mix again. Lastly fold in the chempedak and mix until combined.

4. Pour into prepared pan and smooth the surface before baking for 1 hour in preheated oven at 150c fan mode. Use 170C if you are not using fan mode.




So fragrant and moist! Delicious!



  1. Annie said

    Hi jeannie yr cakes all.look so yummy.Will the cake texture taste the same if I omit the cempedak?’thx.


    • jeannietay said

      Yes of course…however chempedak really adds a new dimension to it…


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