Butter Cake With Variations

65 mins (prep 20, cooking 45)
9 ingredients
1 servings
I have been baking this cake for nearly 30 years. I quite often double the recipe and make two cakes. Slice it when cold, wrap well and freeze - DH helps himself to take for morning tea. This originates from Margaret Fulton's cookbook. In the original recipe the batter was divided between 2 x 8 inch round greased cake tins and baked for 20 to 25 minutes. Once cooled suggested that whipped cream was put between layers and then cake frosted. I've posted the variations in the directions section. The DD for Christmas '08 gave me Margaret Fultons 1968 revised edition (my original was rather dog eared and stained), so updates are posted below as now in brackets.

Categories:  small-appliance , cakes , equipment , <-4-hours , mixer , egg , eggs~dairy , time-to-make , dessert ,
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Serving Size (529.53 g)
Servings 1
Amount per Serving
Calories 2310.11 Calories from Fat 910.08
% Daily Value *
Total Fat 101.12g 155.56%
Saturated Fat 61.39g 306.93%
Trans Fat 3.72g %
Cholesterol 285.21mg 95.07%
Sodium 1335.86mg 55.66%
Total Carbohydrate 320.25g 106.75%
Dietary Fiber 24.27 g 97.07%
Sugars 157.72 g %
Protein 51.5g 103.01%
Vitamin A 2959.28IU% Vitamin C 3.42mg%
Calcium 816.18mg% Iron 8.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla essence