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1
Grease a loaf tin.
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2
Preheat oven to 175u00b0C.
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3
Sift flour and salt 3 times.
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4
In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
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5
Add eggs one at a time and beat well after each.
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6
Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
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7
When mixture is smooth, pour into prepared tin.
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8
Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
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9
Cool cake on few minutes before turning out onto a wire rack.
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10
VARIATIONS.
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11
Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
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12
Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
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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).
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14
Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
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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).
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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).
