A Quick and Easy - 1234 Cake Recipe

I love this recipe. It always brings back memories of my mother baking it in the kitchen after she had a busy day at work. She was always a fast and furious cook, so this recipe was perfect. 5 minutes and it was mixed, and in the oven.

It’s so versatile as the yogurt container you use dictates the size of the cake. I often use a larger container of yogurt so that I can make two cakes in loaf tins. I then freeze one for later and use the fresh one. Like any cake you make, it is extra delicious when it is straight out of the oven and nice and warm.

It’s a dense cake that holds up well for a couple of weeks, without having to be in the fridge. It is lovely served in smaller slices with butter on the top. I also vary the flavour by adding stewed fruit to it to make up the volume of the yogurt container if it is a bit low when you open it. I’ve added mulberries, blueberries, apricots, and peaches to it over the years.

Ingredients:

• 1 tub of yogurt – any flavour is suitable

• Your yogurt container is your measure for the rest of the ingredients

• 1 tub vegetable oil

• 2 tubs of sugar

• 3 tubs of plain flour

• 4 eggs

• 1 heaped teaspoon of baking powder

• 1 teaspoon of mixed spice

Method:

1. Grease 2 oven-proof loaf tins and line them with baking paper.

2. Mix all the ingredients together, using the yogurt tub as your measure. If the yogurt tub isn't completely full, add some stewed fruit to top it up.

3. Divide the mixture into the two tins if you are using a large tub as your measure.

4. Bake in a moderate oven (180°C or 350°F) for approximately 50 minutes. Test with a wooden skewer to ensure it's cooked all the way through.