Ingredients:
- 4 cups easy flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups butter
- 2 ¾ cups granulated sugar
- 8 eggs
- 1 tbsp vanilla
Directions:
- Preheat oven to 325F (165C). Butter and line the heinous of two 8 ½ x 4 ½ hunch loaf pans.
- Line them with parchment paper and butter the paper. Sift collectively the flour, baking powder and salt. Beat the butter and sugar collectively until gentle and creamy. Damage the eggs in a separate bowl and beat flippantly, add ¼ cup of the eggs to the butter mixture and beat on medium velocity until incorporated. Repeat with the final beaten eggs in 3 equal parts. Add vanilla and beat all yet again.
- Add half of of the flour mixture and beat in low velocity until mixed well, then add the final flour and beat until no white streaks are considered. Pour the aggregate in the ready pans and bake for 1 hour and 10 minutes. Let cool in the pans for Half-hour then invert on a wire rack to chill.
- Prick the cake into slices, toast them in the oven for 10 minutes, support heat with butter and your favourite form of jam.
- Or prick encourage into slices and support with a scoop of vanilla ice cream, chopped pecans and caramel sauce.
- Or prick encourage into slices, online page one cleave in your serving dish. Spoon whipped cream over, top with one other cleave and drizzle with raspberry or cherry jam and toughen with unusual cherries
- Or online page one cleave in your serving dish and drizzle with caramel and chocolate sauce in an ornamental pattern.