Preheat oven to 180°C. Place the cream in a medium saucepan over medium heat and bring to just below the boil. Remove from the heat and set aside. Place the eggs, caster sugar, vanilla, yoghurt and ...
In a bowl, mix 1 and 1/2 cups all-purpose flour, 3/4 cup white sugar, 2 teaspoons baking powder, and a pinch of salt. Add 1/2 cup milk, 1/4 cup vegetable oil, 1 egg, and 1/2 teaspoon vanilla extract.
It became a signature of Cumbria, England, and proudly sits alongside plum pudding and other classic British desserts. However, some sweet tooth scholars believe the cake recipe originated in Canada.