Rich Butter Cake
Moist and aromatic butter cake which keeps well refrigerated.
Cream butter and sugar until light and creamy.
Add in eggs one at a time.
Fold in flour and alternate with milk.
Pour into lined square or rectangle cake tin and bake approximately 1 hour in 180C oven or until cake tester inserted comes out clean.
Cool on wire rack and then wrapped in cling film or keep in plastic container and refrigerate overnight (for moist cake). If served straight from the oven, cake will be dry and crumbly.
Serve the next day either slightly warm or at room temperature.