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Ah Mah Butter cake

125 g butter chopped, at room temperature
3/4 cup caster sugar
1 tsp vanilla essence
2 eggs
2 cups self raising flour sifted
2/3 cup milk

Vanilla Icing
2 cups icing sugar
15 g butter
1-2 tbsp hot water
1 tsp vanilla extract

Preheat oven to moderate, 180C. Lightly grease a deep, 20cm round cake pan. Line base with baking paper. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy.
Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.
Spoon mixture into prepared pan, smoothing top. Bake for 40-45 mins, or until cooked, when tested. Cool in pan for 5 mins, before turning onto a wire rack to cool completely.

Vanilla Icing:
 Sift icing sugar into a bowl. Add butter, water and vanilla. Beat well with a wooden spoon until a smooth spreadable consistency. Spread over cooled cake. Decorate, if desired. Store in an airtight container.

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake.

Use unsalted butter, at room temperature, if preferred. For a richer cake, use 185g unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed.

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