This butter cake is so easy to make, that the most awkward bit is lining the cake tin.
The recipe comes from Donna Hay's book Modern Classics Book 2
125g /4 0z very soft butter
1 tsp vanilla essence
1 cup caster sugar
1 1/2 cups plain flour - sifted
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp mixed spice
1/2 cup / 4 fl oz milk
Put everything in the bowl and mix it together until it is smooth. If like me you use an electric mixer start of slowly and then speed up until the mixture is nice and smooth.
Line an 8 inch cake tin with baking paper and cook at 150 C for 1 hour 5 minutes or until a skewer comes out clean.
Leave in the tin for 5 minutes to cool and then turn it out onto a wire rack to cool.
For a plain cake you can omit the mixed spice or indeed add any flavouring of your choice.
You can ice it but with Christmas just around the corner I'll leave it plain.
Next time I think I'll make it as a lemon flavoured cake and try it in a loaf tin instead of a round cake tin.