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Basic butter cake
125g butter or margarine
4 drops vanilla extract
Three quarters of a cup of caster sugar
2 eggs
2 cups self raising flour
1 cup milk
Preheat the oven to 180ºC and grease a 20cm round cake tin or similar.
Using the mixer, break up the shortening on ‘LO’ speed 1, add vanilla and sugar, and
cream on speed 3 until light and creamy. Approximately 2 minutes.
Add eggs one at a time, beating well between each addition.
Reduce to speed 1 and mix in sifted flour and liquid alternately. Be careful not to
use high speeds as the flour will go everywhere. Mix for 3 - 4 minutes until the cake
batter is rich, smooth, thick and creamy.
Scrape batter into prepared tin. Bake for 30 - 35 minutes until golden brown.
Upside down peach cake
Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
Select 4 peaches. Cut each peach in half and remove their stones. Place cut side
down in a prepared cake tin. Sprinkle over 3 tablespoons of white sugar and 20g
chopped butter.
Follow steps 2 - 4 from the basic butter cake recipe.
Spoon into cake tin. Level and bake for 40 - 45 minutes or until cake bounces back
when touched in the centre. Allow cake to cool before removing from cake tin.
Serve peach side up cut into wedges and spoon a dollop of thick cream over the top.
Variation
:
Fresh pineapple slices, mango halves, pears or apricots can be used. Well drained tinned
fruits such as plums can be used as well. Frozen mixed berries also work well.
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