Monday, June 19, 2017

Rich Butter Cake






















Woke up very early this morning and I thought I will clear up some of my junks in the store room. And guess what ...I found some old note books with handwritten recipes and flipping the pages of my handwritten recipes I came across this particular recipe which caught my eyes...memories came flooding back, as  I remembered baking this cake 20 years ago. And in my excitement , clearing up took a back seat. I know I have to bake it again . A very basic butter cake recipe yet I am excited... I rummaged through the fridge to see if I have enough eggs to make this rich butter cake. Luck was on my side , found enough eggs to bake this rich moist butter cake.   A wonderful Monday...the rich butter cake turned out great with a bit of adjustment to the recipe.  Why I say it is rich..it uses 6 eggs !  I adjusted the recipe by adding some milk and reduced the sugar as I find the original recipe too sweet for my taste bud. This butter cake is by far the best I have eaten and I normally don't eat the cake that I baked.  The homemade rich vanilla extract added the final touch to the cake flavor.  As the cake was baking away, the aroma of butter and vanilla filled the kitchen. Smell good and  hubby loves butter cake , could not wait to sink his teeth into the richness of the cake. 

























the ingredients are the same as any butter cake recipe except this recipe
calls for 6 eggs  (A sized)

























love this bundt pan given to me by dear friend  Gertrude






















hubby loves it a bit more browned, he loves the top to be crisp






















love the texture, taste and moistness of this butter cake






















I used SCS salted butter for this recipe

























yummz !

Rich Butter Cake 

Ingredients:

8 oz  plain flour
8oz salted butter
8oz sugar * I reduced to 190 gm
1 tsp baking powder
4 tbsp full cream milk 
6 - A sized eggs
1 tsp vanilla extract

Method:

Preheat oven to 170 (Gas 5)

1. Cream butter and sugar till light and fluffy.
2. Add in eggs one by one. Make sure each egg is well incorporated into the creamed mixture or it will curdle. * If this happens, add in a bit of the flour.
3. Gently fold in flour mixture, alternately with milk ending with flour mixture. 
4. Pour cake batter into greased or lined pan and give the pan a light tap.
5. Bake at 190C or at Gas 5 for 50 -55 mins  
6.Insert a cake tester or bamboo skewer into center of cake and if it comes out clean, it is ready to be taken out of the oven .  Let the cake rest for 5 to 10 mins on a wire rack before taking the cake out of the pan. Cut into slices when the cake has cooled down completely.

 




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