This is such an easy cake that slices well and keeps moist for ages. I used to love Duncan Hines or Betty Crocker yellow cake packet mixes. I haven’t seen them on the supermarket shelf for ages. This recipe is just as easy as preparing a packet mix and tastes so much better. The secret ingredient is custard powder. It gives the cake a lovely yellow colour. It only takes 30 seconds in your Thermomix and it’s ready for the oven! It is a great kids birthday party cake for decorating, as it can be shaped and will hold icing well. I like it with lemon icing for an afternoon tea treat.
Yellow Butter Cake
- 250 grams self-raising flour
- 250 grams softened butter
- 2 teaspoons vanilla essence
- 400 grams caster sugar
- 4 eggs
- 100 grams custard powder
- 250 grams buttermilk*
- Preheat a fan forced oven to 160C.
- Place all ingredients in mixing bowl: 15 seconds/speed 5/measuring cup on.**
- Scrape batter down from the sides and mix: 15 seconds/speed 5/measuring cup on.
- Pour into a greased and lined on the bottom of a 23 cm deep square tin. Cook 1 hour.
- Check cake with a skewer (it should come out clean). Bake for a further 5 to 10 minutes if required.
Note: * to make buttermilk add a tablespoon of vinegar or lemon juice to a cup of milk and let it stand for a minute.
** If you don’t own a Thermomix add all ingredients to a mixing bowl and beat with an electric hand beater/stand mixer until mixture is smooth.
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Dried apricots and prunes plumped with port and orange juice make up the tangy topping for this simple butter cake. It is excellent served warm or at room temperature with cream, ice cream or custard; or go for the trifecta and have all three! You can substitute other dried fruit in this dessert, it will be equally delicious.
- 250 grams dried apricots roughly chopped
- 75 grams prunes, halved and pitted
- 100 mls fresh orange juice
- 100 mls Port wine
- 30 grams unsalted butter
- 2 teaspoons vanilla extract
- 125 grams butter, room temperature
- 125 grams caster sugar
- 1 egg
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- Icing sugar for dusting
- Combine fruit, orange juice, Port and butter in heavy small saucepan. Cook over medium heat until fruit is soft and liquid is thick, stirring occasionally, about 10 minutes. Add vanilla essence and allow to cool.
- Position rack in centre of oven and preheat to 180 C degrees.
- Butter 24 cm inch spring form pan.
- With steel knife in food processor, process butter, sugar, egg, sour cream, and vanilla until smooth and fluffy, about 1 minute, stopping once to scrape down sides of work bowl.
- Spoon flour mixture in circle on top of the batter and blend just until combined, using 2 or 3 on/off turns. Run spatula around inside of work bowl. Blend just until flour is incorporated.
- Spread batter in prepared pan. Top with fruit mixture. Sprinkle with remaining 3 tablespoons sugar. Bake until tester inserted in centre comes out clean and cake begins to pull away from sides of pan, about 40 minutes. Cool in pan 5 minutes. Remove pan sides. Sift icing sugar over the top of the cake. Serve warm or at room temperature.