Cherry & Yoghurt Cake

Written by Admin

13 December 2021


  • 1 cup Jackal’s Hill Plain Yoghurt
  • 3 cups cake flour
  • 1 ½ cup sugar
  • 1 cup cooking oil (sunflower or canola)
  • 4 large eggs
  • 1 tsp baking powder
  • 1 Tbsp vanilla sugar or 1 tsp vanilla extract
  • 300g fresh cherries, pitted


  • Pre-heat the oven to 180 degrees.
  • Sieve the flour and baking powder into a large mixing bowl. Add all the other dry ingredients. Mix well.
  • Add the eggs, yoghurt and cooking oil and mix thoroughly.
  • Incorporate the cherries.
  • Grease a large baking pan and pour the cake mix in.
  • Bake for 35mn or until nicely risen and golden. Make sure the cake is baked through by checking with a needle or knife that needs to come out dry.


This makes quite a large cake so you can halve the ingredients to make a smaller one. I use fresh cherries but you can use tinned ones or any other fresh or tinned fruit as long as it is moist.

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