For some time now we’ve been enjoying a pound cake type of cake made with yogurt. A while bake I thought of using the cake batter as a base for fruit cake.
So today was the day to try it out. Making the yogurt cake recipe as usual, once the batter was made I divided it in half. Typically the entire batter would be placed in a 10 inch round ring pan and baked. Today I am going to bake them in bread pans.
Not much to it really. Make the cake batter as normal. Divide in half. Grease and flour the metal pans first. Put one half in one bread pan as a plain cake. Then take a guess at what you want to be in the fruit cake. I added a cup of raisins, a cup of red cherries, a cup of mixed fruit peel, a half cup of pecans and a handful of sliced almonds. Stir it all together and then combine into the cake batter.
I set the oven at 325ºF for 45 mins. The cakes were not done at that time so I set the oven for another 45 minutes. A typical yogurt cake in a ring pan takes 65 minutes.
The plain yogurt cake came out at 65 minutes. I left the fruit cake in for another 15 minutes and inserted a small dish of water. The bel chimed and out the cake comes to rest in the pan for about 15 minutes.
And now for the taste test!