This is an old favourite of mine which I have adapted over the years. It makes a really impressive cake that improves for leaving a day before consuming. It also freezes very well. I'm inclined to batch bake and cut the cakes in half before freezing. I usually keep them in the fridge asIthink the texture improves when it is kept cold. I find the non-stick cake tin liners from Lakeland plastic the easiest to use.
Use empty yoghurt carton (125g) as a measure for the ingredients.
List of ingredients
1 carton of low fat natural yoghurt
1 carton sunflower oil
2 cartons caster sugar
3 cartons of SR four
2 teaspoons Almond extract
2 large eggs
large tub of natural colour glace cherries (chopped or at least halved - a sticky task - don't need to wash them)
Put all ingredients (bar the cherries) into a large bowl and beat until smooth. Then stir in the cherries. pour into a lined 2lb (1 kg) loaf tin. Sprinkle 1 teaspoon caster sugar on top.
Bake in pre-heated oven at 160C/325F/Gas mark 2-3 or Fan oven 150C. Cook for approx 1.5 hours. The cake should be well risen, golden and firm to the touch. Allow to cool in the tin for 15 -30 mins. Then turn out and allow to cool on wire rack.
Variations to basic mix.
You can add 2 teaspoons of a quality lemon oil then drizzle fresh lemon juice over the top while it is cooling. You can make a good coffee and walnut cake by mixing in some really strong coffee and 4 oz or more chopped walnuts. Good quality chocolate and some cocoa for a chocolate cake.
I have even made huge versions for the local fete by exchanging a 3/4 or 1 cup measure for the 125 g pot. If you do scale up then 2 eggs are still enough - if it looks too dry I usually add another splodge of yoghurt.. .. It is very flexible mixture. Experiment. It is a very forgiving mixture. But whatever you do - don't taste it until it is COLD otherwise you may be disappointed.