I use this when I want a plain cake and also as the base for the really great Mandarin Cake that I would make every day and eat all by myself if I didn’t have so much self control (Pfttt!).
I have run out of vanilla essence and as it is banned from being sold here (due to the alcohol content) I use maple syrup in its place.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk.
Stir until just blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot