From my earliest memory, I can remember standing at my grandmother's knee and watching her make this recipe without measuring a single thing. Although I'm not there yet, I know this recipe by heart and no longer have to look at the recipe card.
This cake is a real crowd pleaser and never lasts more than a day or two. It goes great with a cup of English breakfast tea or also a great accompaniment to a steaming cup of coffee. One tip that I've learned over the years is to ensure that the eggs are also kept at room temp.
Enjoy and comment.
Ingredients
1lb butter (room temperature)
2 cups white sugar
3 cups flour
4 eggs
1 tsp of vanilla
1/4 tsp salt
3 tsp of baking powder
1 cup of milk
Preparations
Grease and flour baking pan and turn the oven on to 350 degrees.
Mix sugar and butter together until sugar has melted. Add in eggs 1 at a time beating well in between each egg. Add in vanilla and continue to stir well.
In a separate bowl combine all dry ingredients and mix well. Then start combining wet (including milk) and dry ingredients until all ingredients are combined.
Once mixed, 1/2 fill baking pans with the mixture and set to make for 30-40 mins or until toothpick inserted in centre is clean or until cake starts to pull away from sides of pan.
Preparation time: 15 mins
Baking time: 30 - 40 mins
Difficulty level: Easy
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