Yoghurt Cake

Ingredients:

• 1 yoghurt (small carton any flavour)
• 1 yoghurt carton of oil (any cooking oil will do)
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• 2 yoghurt cartons of castor sugar
• 3 eggs (medium size)
• 3 yoghurt cartons of self-raising flour
• 1 yoghurt carton of any dried fruit (I like dried apricots, or fresh apple, cut up into small pieces and walnuts, or just dried cranberries.

Directions:

Start with the flour, sifted, then add the sugar, dried fruits, eggs, oil and mix thoroughly.

I usually use a 2 lb. cake tin. Bake for 45-50 minutes depending on oven, Gas Mark 4 (350 degrees F).

Enjoy! Keeps for 2 to 3 days in tinfoil and can be toasted as well.

Source: Something my friend and I thought up on a rainy afternoon last year. Have passed it to relatives in Canada, Belfast, and Australia and they all enjoyed it.

By Gerry Travers from Coventry, Midlands, UK