Vanilla Wedding Cake
- 375g butter
- 3 teaspoons vanilla extract
- 2½ cups caster sugar
- 6 extra large eggs
- 4½ cups self raising flour
- 1½ cups milk
- Preheat your oven to 180ºC/350ºF.
- Grease and line the cake tin with baking paper making sure it extends above the sides of the tin.
- Beat the softened butter, vanilla extract and sugar until it is light and fluffy.
- Beat in the eggs, one at a time.
- Stir in the sifted flour and milk, in two batches, alternating each.
- Spread into pan.
- Bake for 1½ hrs.
- This cake will keep well for 2-3 days or it can be frozen for 3 months.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/wedding-cake/
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