Ingredients:
300g sugar
455g butter
2 tsp baking powder
375g plain flour
4 eggs
1 tbsp vanilla extract
1 tbsp almond extract
480ml milk
Method:
Cream together the butter and sugar until light and creamy. Add the eggs one at a time, beating well until thoroughly combined after each addition. Sift the flour and baking powder together into a separate bowl then add to the butter mix along with half the milk. Beat to a doughy batter then add the remaining milk along with the extracts.
Beat well then pour the batter into a 25cm cake tin. Place in an oven pre-heated to 200°C and bake for 50 minutes then reduce the temperature to 180°C and bake for an additional 15 minutes. The cake is ready when a skewer inserted into the centre emerges cleanly. Allow to cool in the tin for 15 minutes then turn onto a wire rack to cool completely.
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