250mi/8 fl oz/ 1 cup natural (plain) yogurt
175g/6 oz/3/4 cup dries cherries ( I don't have cherries at hand , so I used the left over soaked fruits from my Rich Fruit Christmas Cake)
115g/4 oz/ 1/2 cup butter, at room temperature
175g/ 6 oz/ 3/4 caster(super fine) sugar
2 eggs, at room temperature
5ml/ 1tsp vanilla extract
200gm/ 7 oz/ 1 3/4 cups plain ( all purpose) flour
10ml/ 2 tsp bicarbonate of soda (baking soda)
1.5 ml/ 1/4 tsp salt
- In a mixing bowl, combine the yogurt and cherries. Cover and leave to stand for 30 minutes. Preheat oven to 180 degree C/ 350 degree F/ Gas 4. Grease 16 bun-tray cups or use paper cases.
- With an electric mixture, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the cherry mixture and stir to blend. Set aside.
- In another bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Fold in to cherry mixture in three batches.
- Fill the prepared cups two- thirds full. For even baking half fill any empty cups with water. Bake until the tops spring back when touched lightly. About 20 minutes. Transfer to a wire rack to cool completely.
Children's Party Cakes & Cookies by Martha Day