Cherry Berry Cake

• 125 g butter
• 125 g PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1/2 teaspoon vanilla essence
• 2 eggs, lightly beaten
• 1 cup self-raising flour
• Finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 2 tablespoons milk
• 100 g fresh or frozen pitted cherries
• 60 g fresh or frozen blueberries Whole Foods 3 For $10.00 thru 02/09
• icing sugar, for dusting

1. BEAT the butter, PHILLY, sugar and vanilla with an electric mixer until smooth.
2. Gradually beat in the eggs, beating well between each addition then fold in the flour, rind and milk until combined.
3. Gently mix through the fruit.
4. Spoon the mixture into a greased and paper lined 22cm x 12cm loaf pan.
5. BAKE in a moderately slow oven 160C for 4550 minutes or until cooked.
6. Allow to cool on a wire rack for 10 minutes before removing from the pan.
7. Cool.
8. Dust with icing sugar, slice and serve as required.

butter, philadelphia cream cheese, caster sugar, vanilla essence, eggs, flour, lemon, milk, cherries, icing sugar

Taken from www.kraftrecipes.com/recipes/cherry-berry-cake-123916.aspx (may not work)