DUTCH BUTTER CAKE

INGREDIENTS:

One Cake:

200gr butter
200gr sugar
200gr Self Raising Flour
4 eggs
1 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

Two Cakes:

400gr butter
400gr sugar
400 Self Raising Flour
8 eggs
1.5 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

(for two larger cakes, use 500gr of the first three ingredients and then 9 or 10 eggs and follow the recipe as usual)

These cakes have a tendency to fall in the middle, so Iuse ring cake tins.

Preheat oven to 180C (350F).

Cream butter and sugar.
Add eggs one by one and mix till fluffy.
Fold in sifted flour, vanilla and lemon.
Put in greased and bottom lined tin.
Bake for 1/2hr or until firm.

OR.....

You can do as I do and just put it all in the Kenwood Chef, mix and put in the baking pans. I also use raw sugar, it is up to you.

I mix until combined and put into cake tins. My family prefer the heavier textured cake to a lighter smooth one.

Ice is you wish, mine prefer no icing.

Lovely with a bit of cream.

This is a definite favourite in our family.