Spiced yoghurt cake

    Spiced yoghurt cake


    190 people made this

    This is a rich, moist and delicious cake. I have had this recipe since 1974 and always make this cake during autumn and winter. The cake needs no icing except maybe a dusting of icing sugar.

    Serves: 24 

    • 2 cups (440g) white sugar
    • 250g butter, softened
    • 2¼ cups (280g) plain flour
    • 250g plain yoghurt
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour one 23x33cm cake tin.
    2. In a large bowl, cream the butter or margarine with the sugar until light and fluffy.
    3. Beat in the flour, yoghurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes.
    4. Pour the batter into the prepared tin and bake at 180 degrees C for 30 to 35 minutes or until a skewer inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.

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