Vanilla Wedding Cake
 
Prep time
Cook time
Total time
 
Deep 25cm (10 inch) tin
Author:
Ingredients
  • 375g butter
  • 3 teaspoons vanilla extract
  • 2½ cups caster sugar
  • 6 extra large eggs
  • 4½ cups self raising flour
  • 1½ cups milk
Instructions
  1. Preheat your oven to 180ºC/350ºF.
  2. Grease and line the cake tin with baking paper making sure it extends above the sides of the tin.
  3. Beat the softened butter, vanilla extract and sugar until it is light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Stir in the sifted flour and milk, in two batches, alternating each.
  6. Spread into pan.
  7. Bake for 1½ hrs.
  8. 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/