Cherry Berry Cake with Marsala Cream

• 250g butter, softened
• 1 1/2 cups caster sugar
• 1 teaspoon vanilla essence
• 3 eggs
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/3 cup milk
• 2 1/4 cups self-raising flour, sifted
• 200g cherries, stalks removed, pitted
• 150g blueberries, fresh or frozen
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese, extra
• 1/4 cup icing sugar
• 2 tablespoons Marsala
• icing sugar, to dust

1. Beat butter, sugar and vanilla in an electric mixer until light and fluffy.
2. Beat in eggs, one at a time until fluffy.
3. Add the Philly* and milk and beat until smooth.
4. On a low speed add the flour and mix until smooth.
5. Fold in cherries and blueberries.
6. Spoon mixture into a greased and lined 22cm round tin or a greased 6 cup capacity ring tin.
7. Bake at 160 degrees C fan-forced for 1 - 1 1/4 hours, or until a skewer comes out clean.
8. Allow to cool slightly in the oven with door ajar before cooling on a cake rack.
9. Beat remaining Philly*, icing sugar and marsala until smooth.
10. Dust cooled cake with extra icing sugar, slice and serve with marsala cream.

butter, caster sugar, vanilla essence, eggs, philadelphia, milk, flour, cherries, blueberries, philadelphia, icing sugar, marsala, icing sugar

Taken from www.kraftrecipes.com/recipes/cherry-berry-cake-marsala-cream-104282.aspx (may not work)