Ingredients:
- 375g butter
- 15ml vanilla essence
- 2½ cups castor sugar
- 6 eggs
- 4½ cups cake flour
- 20ml baking powder
- 1½ cups milk or buttermilk
Method:
- Grease a 25cm round tin or a 23cm square tin
- Beat the butter until light and creamy
- Add the sugar and vanilla and beat until creamy, add the eggs one by one and beat well after each addition
- Stir in the sifted flour and baking powder, add the milk and mix lightly
- Spoon into prepared tin and bake in a moderate oven (180°C) for 1½ hours or until golden in colour
- Stand cake in tin for 10min before turning out on a wire rack to cool completely
- This cake will keep for 3 days in an airtight container or freeze for 3 months