Tuesday, May 21, 2013

Cut and Keep Buttercake

So this one's definitely a keeper. Isn't it wonderful when you have a go-to recipe that you can always, no matter what, rely on? This is one of those beauties. If you have unexpected guests, or are in a rush for whatever reason, or you just want something sweet but are feeling a bit lazy- this is the cake to make. And another thing that makes this cake so wonderful, you get to throw in all the ingredients and mix all at once.
Its so light and spongy and oh so soft! But take my word on it, and eat it the next day. Hence the name, cut and keep- it keeps for up to 3 days without drying out or hardening.


125g butter , softened
1 tsp vanilla essence
1 1/4 cups sugar
3 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/2 cup milk


Pre-heat oven to 350 F.
Grease and flour designated cake pan

Beat ingredients on low speed until just combined.

Increase speed to medium and beat until smooth and pale in color (around 2 minutes).

Spread mixture into pan and bake for 50-55 minutes, until golden and skewer comes out clean.
When cooked, remove from oven and leave to cool in the pan for 5 minutes. Remove and dust with powdered sugar for a finishing touch.
Serve with tea or coffee.

This cake is best eaten the next day and keeps for a couple of days.

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