Cut & keep butter cake

Spread this cut & keep butter cake with a simple glace icing and sprinkle it with hundreds and thousands before the icing sets. It will be a big hit with the kids. Try substituting the caster sugar with brown sugar for a light caramel flavour.
Photographer: Gerry Colley; Stylist: Kay Francis

Cut & keep butter cake

1H 15M



1.Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
2.Beat ingredients in medium bowl on low speed with electric mixer until just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in colour.
3.Spread mixture into pan; bake about 75 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust cake with sifted icing sugar, if desired.

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