INGREDIENTS:

• 285g Self-Raising Flour
• 230g Butter/Margarine
• 230g Castor Sugar
• 4 Eggs
• 1 Teaspoon Vanilla Essence
• Pinch of Salt

METHOD:

Cream butter/margarine well and gradually add the sifted flour and salt mixing until light and fluffy. Whisk the sugar gradually into the eggs, whisking until creamy and stir slowly into the flour mixture. Add essence. Bake in a cake tin (20cm diameter and 7.5cm deep), lined with greased paper in a moderately hot oven (160°c) for 1 to 1 1/4 hours.

VARIATIONS OF RICH PLAIN CAKE:

Madeira Cake: Add 115g finely chopped candied peel and 1 tablespoon sherry.

Rich Cherry Cake: Add 115g sliced preserved cherries.

Rich Orange Cake: Add 2 level teaspoons grated orange rind, omitting vanilla essence, and 1 tablespoon orange juice.

Rich Walnut Cake: Add 115g chopped walnuts.

Buttered Sheet: Bake in a greased slab tin (20cm by 25cm) and cut into small squares, ice and decorate.