Cut & keep butter cake

Cut & keep butter cake
Cut & keep butter cake

Serving size: Serves 10 or more
Cuisine type: Modern Australian, British/Scottish/Irish
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Cooking method: bake, blend
Season: All year round

Cut & keep butter cake

125g butter, softened
1 teaspoon vanilla extract
1¼ cups (275g) caster sugar
3 eggs
1 cup (150g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
½ cup (125ml) milk

Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.

Beat ingredients in medium bowl on low speed with electric mixer until just combined. Increase speed to medium; beat about 3 minutes or until mixture

is smooth and pale in colour.

Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust cake with sifted icing sugar, if desired.

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