Preheat the oven to 175ºC/150ºc fan.
Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
In a stand mixer cream the butter (at room temperature) and sugar until pale and fluffy.
Add the eggs one at a time and mixing together.
Add the yoghurt to the mixer and combine with the butter sugar mix.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
Add spoonfuls of the flour mix into the mixer allowing each spoonful to be mixed in before adding the next.
Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked. The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin.
For the purple glaze I used the Cake Decor Purple Mirror Glaze Cake Covering from Sainsburys. You melt down the glaze in the microwave and drizzle over. Place the bundt cake on a cool wrack so the glaze can drip off.
When the glaze was dry I pipped a blob of buttercream which I'd defrosted the freezer. See the link below for the recipe.
Top with glacé cherries and a square of chocolate.
Serve and enjoy.