Butter Cake With Variations

1. 1

   Grease a loaf tin.

2. 2

   Preheat oven to 175u00b0C.

3. 3

   Sift flour and salt 3 times.

4. 4

   In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.

5. 5

   Add eggs one at a time and beat well after each.

6. 6

   Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.

7. 7

   When mixture is smooth, pour into prepared tin.

8. 8

   Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.

9. 9

   Cool cake on few minutes before turning out onto a wire rack.

10. 10

    VARIATIONS.

11. 11

    Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.

12. 12

    Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.

13. 13

    Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).

14. 14

    Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.

15. 15

    Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).

16. 16

    Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).

* Per serving · 4 servings · Values may vary.