Fruit cocktail yoghurt cake

Ingredients :

4 eggs
2 cups castor sugar
1 cup cooking oil
1 teaspoon orange essence
3 x 175 ml yogurt cups full of self-raising flour
1 teaspoon baking powder
1 x 175 ml fruit cocktail yogurt

Method :

1. Beat eggs and sugar till light and fluffy.
2. Add oil and blend in well.
3. Add essence and mix.
4. Sift self raising flour and baking powder into egg mixture.
5. Add yogurt and blend well.
6. Pour into a well greased savarin mould and bake for 30 to 35 minutes at 180 degrees or until skewer comes out clean.

Cocktail Icing :

1 cup icing sugar, sifted
20g butter
1 teaspoon orange essence
1 teaspoon lemon essence
Sufficient milk for a thick and smooth icing.
Combine all ingredients together in a heatproof dish over boiling water until icing is smooth and glossy.
Add a little liquid if necessary. Pour over cake.

Decoration :

410g Fruit cocktail canned fruit or variety of fruits (dipped in lemon juice and rolled in castor sugar).
Decorate over the icing on the cake.

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