Preheat the oven to 180C.
Cream butter, sugar and vanilla until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in sifted dry ingredients alternately with milk.
Spoon into a greased 18 or 20cm round, square or fancy tin
Bake for 45-50 minutes until cake just comes away from the sides
of the tin.
Cherry cake- add 1 cup chopped glace cherries, ice with pink butter
Light fruit cake- add 1 cup mixed dried fruit and 1 teaspoon each
mixed spice and grated lemon rind
Marble cake- divide mixture into three. Colour 1 portion pink with
cochineal, add 2 tablespoons cocoa to another portion and the last
portion leave plain. Spoon mixtures into tin alternately.