Plain Buttercake

Plain Buttercake
  • 6 tablespoons butter
  • ¼ cup castor sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups self-raising flour
  • pinch salt
  • ½ cup milk
  1. Beat butter and sugar to a cream.
  2. Add eggs, one at a time, beating well after each addition. Add vanilla.
  3. Sift flour and salt together.
  4. Fold in dry ingredients alternately with milk, to make a soft dough.
  5. Spoon mixture into a well greased and floured 20 cm round or square cake tin.
  6. Bake in a moderate oven for 50 to 55 minutes or until a skewer inserted the middle comes out clean.
  7. Cool on a wire rack.
  8. When cold, ice with glace icing and decorate.
  1. Cherry Cake: Fold 1 packet chopped glace cherries into creamed mixture
  2. Fruit Cake: Fold 1 cup mixed fruit or sultanas into creamed mixture with ½ teaspoon mixed spice and ½ teaspoon nutmeg.
  3. Lemon Cake: Omit vanilla and add 1 tablespoon grated lemon rind to creamed mixture.


Author: admin

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