100’s & 1000’s Butter Cake
Makes one small loaf.
[Ingredients]
125g salt- reduced butter, softened
125g caster sugar
1 teaspoon vanilla essence
3 eggs
100ml milk
225g (1½ cups) plain flour, sifted
2 teaspoons baking powder
75g 100’s & 1000’s (coloured sugar beads)
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[Preparation]
1. Preheat oven to 170°C. Grease a loaf tin (base measures about 8cm x 20cm) and line bottom with baking paper. Sift together plain flour and baking powder. Remove about ½ cup of this flour mixture and mix with the 100’s & 1000’s, set aside.
2. Cream softened butter with sugar until pale and creamy. Beat in vanilla essence.
3. Beat in eggs one at a time, beating well after each addition.
4. Fold in about half of the sifted flour (without the 100’s & 1000’s) and then half the milk, repeat with remaining flour and milk. Finally fold in the 100’s & 1000’s flour mixture, do this quickly and lightly to prevent the sugar beads from dissolving into the batter.
5. Pout batter into the prepared tin. Tap the tin lightly on the bench to settle the batter.
8. Bake for about 1 hour. Remove from oven and let stand for 5 minutes, then turn out onto a wire rack to cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Teatime Treats
posted by SeaDragon @ 26.8.06
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