Orange poppy seed Butter Cake

Recipes continued

Butter Cake

125g butter, softened

1 teaspoon vanilla essence

¾cup caster sugar 2 eggs

2 cups self-rising flour

½cup milk

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round cake pan with baking paper.

2.Place butter and vanilla in the large bowl. Mix on medium speed (4-6) until pale and fluffy. Increase to high speed (7-9) gradually adding sugar until mixture is smooth. Add eggs one at a time beating well after each addition.

3.Gently fold flour into mixture, alternately with milk. Begin and end with flour.

4.Pour into prepared cake pan and bake for 30-35 minutes. Cool in pan for 10 minutes, turn onto wire rack to cool.

TIP: For an extra light and fluffy butter cake whip the butter until light and creamy then slowly add the sugar. Continue beating the butter and sugar until all granules are incorporated into the mix.

VARIATIONS:

Cream butter and sugar with vanilla; add eggs one at a time, beating well after each addition. Add ¼ milk and ¼ cup orange juice. Fold through self raising flour, 2 tablespoons poppy seeds and 1 tablespoon orange zest. Bake for 30-35 minutes.

Raspberry Coconut Butter Cake

Cream butter and sugar with vanilla; add eggs one at a time, beating well after each addition. Fold through 1 ¾ cup self raising flour, milk, ¼ cup shredded coconut and

1cup frozen raspberries. Bake for 30-35 minutes.

Fruit and Nut Butter Cake

Cream butter and sugar with vanilla; add eggs one at a time, beating well after each addition. Fold through 1 ¾ cup self raising flour, milk, ¼ cup chopped walnuts, ¼ cup chopped pecans, ¼ cup chopped dates and 1 teaspoon cinnamon. Stir to combine. Bake for 30-35 minutes.

Passionfruit White Chocolate Butter Cake

Cream butter and sugar with vanilla; add eggs one at a time, beating well after each addition. Add ½ cup chopped white chocolate. Stir to combine. Fold through self raising flour and milk and 2 tablespoons passionfruit syrup. Bake for 30 -35 minutes.