Ingredients
2 (225g/8oz) sticks Unsalted Butter
1 1/2 (300g/10 1/2oz) cup Sugar
6 Eggs
2 (350g/10 1/2oz) cups Flour
1/2 teaspoon Baking Soda
1 (250ml/8oz) cup Plain Yogurt
4 teaspoons Vanilla Extract
2 tablespoons Icing Sugar
1 tablespoon Cinnamon
1/2 teaspoon Cloves, Nutmeg, Ginger (each)
1/2 teaspoon Salt
Preparation
Preheat oven to 350F (180C). Placing baking tray in over to heat.
Grease bundt tin liberally with butter.
Cream butter and sugar in mixer with paddle attachment.
Combine flour, salt and spices in large bowl.
Add eggs, one at a time, alternating with a spoon of flour mixture. Gently add remaining flour mixture, then fold in the yogurt and vanilla.
Pour cake batter into prepared pan and spread until level. Place on the preheated baking sheet in the oven and cook for 45-55 minutes, until well risen and golden-brown. Check at 45 min with metal skewer.
Remove and leave to cool on wire rack in pan for 15 minutes. Gently pull away the edges of the cake from the tin with your fingers, then careful turn out the cake onto the wire rack to cool completely.
Once cool, place on cake plate and sieve icing sugar over cake. Serve in slices.
