Name: Spiced fruit and yoghurt cake
Cook time: 55 min
Total time: 55 min
Yield: 12
Ingredients: 125 gram butter; 2 teaspoon grated lemon rind; 3/4 cup caster sugar; 2 eggs; 200 gram carton plain yoghurt; 1/2 x 410g can unsweetened pie apple; 3/4 cup currants; 2 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 2 teaspoon mixed spice

Spiced fruit and yoghurt cake

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

Serves 12

Makes 12 Slice

Cook

55M

Ingredients

125 gram butter

2 teaspoon grated lemon rind

3/4 cup caster sugar

2 eggs

200 gram carton plain yoghurt

1/2 x 410g can unsweetened pie apple

3/4 cup currants

2 cup self-raising flour

1/2 teaspoon bicarbonate of soda

2 teaspoon mixed spice

Method

1.Grease a 23cm square slab pan, line base with paper; grease paper.

2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat mixture until combined, stir in yoghurt, apple and currants, then sifted dry ingredients.

3.Spread mixture into prepared pan, bake in moderate oven for about 55 minutes. Stand 5 minutes before turning on to wire rack to cool. Dust with sifted icing sugar before serving.

Keeping time: 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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