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Zanda Panda Specialty Baking Molds

Heart-Healthy Cream Cheese Cake

Heart-Healthy Cream Cheese Cake

Heart-Healthy Cream Cheese Cake
Easy enough for a kid chef or novice baker, with lots of room for experimentation

This is an adaptation of a heart-healthy cake recipe by Paula76 in reply to a Chowound post on heart-healthy cake recipes (

Paula used lite cream cheese, then used the cream cheese tub for measuring the other ingredients. Easy enough for kids or novice bakers to do and REALLY easy clean-up! Brilliant! And tasty. Lots of room for variety and experimentation, too.

Here's her recipe, modified slightly for use with the Kaleidoscope Heart mold:


♥ One 8 oz tub of lite cream cheese.
♥ One tubfull of sweetner. Paula recommends Muscovado sugar, molasses or honey. I believe I used a mixture of honey, brown sugar and white sugar for the cake pictured.
♥ 1 1/2 tubs of self-raising wholegrain flour
♥ (I also added a teaspoon or two of cinnamon and vanilla)
♥ 1 tablespoon baking powder
♥ 2 eggs
♥ A Splash of milk (optional) This controls the consistency, more milk for a thinner batter. I made it fairly thick because I like a denser cake.
♥ Chopped dates and/or walnuts, almonds, blueberries or other dried fruit or nut.

I also made a vanilla glaze, which soaked into the cake and was absolutely delicious (see below).



Preheat oven to 300 degrees Fahrenheit/150 degrees Celsius/Gas Mark 2 (slow oven).
Use a pastry brush to to apply a light coating of melted vegetable shortening (Crisco) to the interior of the mold. Lightly dust with flour, tapping out excess.

1. Mix the cream cheese and sugar in a bowl until well blended.

2. You can add a splash of milk to add more moisture to the cake if preferred.

3. Add the eggs, one at a time, beating well.

4. Add the sifted flour and baking powder gradually and mix well.

5. Lastly, add chopped dates, blueberries or other dried fruit of your choice. If you're concerned about these showing through the design, add them to the batter after it's in the pan so they'll be in the bottom half of the cake.

6. Pour the batter into mold.

7. Add walnuts or toasted almonds on top.

Bake for about 50-65 minutes (depending on your oven and batter consistency). Cake is done when it begins to pull away from the sides of the mold and a toothpick inserted into the center comes away clean.

For best results, open oven door slightly and allow cake to cool completely before removing from mold.

To make a glaze, add sifted confectioner's sugar, a teaspoon of vanilla, almond or other flavoring and enough milk until it's the consistency of light cream. Pour over cake, before or after serving.