Ingredients:
170g/6oz butter, softened, plus extra for greasing
170g/6oz caster sugar
3 large eggs
170g/6oz self raising flour, sifted
Pinch of salt
A splash of milk if the mixture is too stiff
Method:
- Preheat the oven to 338F/170C/gas mark 3.
- Grease a 225g/half pound non-stick loaf tin (about 12 x 20cm) or a 20cm/8inch diameter round cake tin (Types of Baking Tin) and line with greaseproof paper.
- Beat the butter and sugar (creaming) until fluffy and pale.
- Continue to beat while adding the eggs, one at a time, beating well in between each one.
- At this point add any flavouring or colouring and salt, then gradually stir (not beat) in the flour. If the mixture gets too stiff (it should be thick, but not so thick you'd be happy to turn the bowl upside down over your head - spoonable rather than pourable) then add a splash of milk to loosen it up.
- Spoon the mixture into your prepared tin and bake for about an hour - How to test if a cake is cooked
- Put the cake tin on a wire rack and leave for about 10 minutes. Then carefully remove the cake from the tin