Basic butter cake

Basic butter cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Follow this basic butter cake recipe and try a few simple variations such as adding grated orange or lemon rind, sultanas, spices or chopped nuts. Vary the cake tins to make a deeper cake, a loaf or a bar.

Ingredients

Quantity Ingredient
125g butter
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 cups s.r. flour
A pinch salt
1/2 cup milk

Method

  1. Preheat the oven to 180°C. Brush 2 x 20 cm sandwich tins with melted butter. Line the tin bases with rounds of baking paper. Cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in the slightly beaten eggs. If using an electric mixer, add the eggs one at a time and beat well after each.
  2. Sift the flour and salt (some cooks do this 3 times), and then fold into the creamed mixture alternately with the milk, beginning and ending with flour (it is important not to overwork the mixture). Put the smooth mixture into the prepared tins and lightly smooth the top. Bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean. Cool on wire racks. Sandwich with whipped cream, jam or lemon butter and ice as liked.

Note:

  • if making one larger cake in a deep 20 cm tin, it will require 45–50 minutes baking time, a loaf tin 23 cm x 13 cm will take 30–40 minutes.

Variations:

  • Lemon cake: Add the grated rind of 1 lemon and 2 teaspoons lemon juice, but leave out the vanilla essence.

    Sultana cake: Fold in 3/4 cup sultanas and 1 teaspoon ground cinnamon or mixed spice.

    Seed cake: Add 1 tablespoon caraway seeds to mixture and sprinkle an extra teaspoon of seeds on top before baking.

    Spice cake: Sift 1 teaspoon spice (ground ginger, cinnamon, cardamom or mixed spice) with the flour. Add 2/3 cup chopped dates or chopped walnuts to the mixture.

    Chocolate cake: Add 60 g melted dark chocolate to creamed mixture, before the flour.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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