If you're looking for the simplest, easiest recipe for a butter cake, look no further. This effortless recipe (from Peggy Porschen book) is suitable for any wedding or celebration cakes. Flavourings and nuts can be added to create a more variety of tastes. The texture of the cake is moist and tender yet it can still support layers of fondant and marzipan. The equal amount of each ingredient reminds me of my mom's pound cake recipe but this is not as dense and firm as a pound cake. This recipe will make fabulous cakes for any occasion.
Ingredients:
400g butter
400g caster sugar
8 eggs (lightly beaten)
400g self-raising flour
1 teaspoon vanilla essence or butter vanilla
Method:
Preheat oven to 170C. Beat butter and sugar using s flat beater until fluffy. Add vanilla then slowly pour beaten egg in portion and continue beating at medium speed. Scrape the bottom of the bowl to ensure the mixture is beaten evenly. Using a spatula, fold in flour until well mixed. Pour mixture into a 9" square or round tin. Bake for about 40 minutes or until a skewer comes out clean. Cool before frosting. If you're covering the cake with fondant, chill it first till firm.
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