Classic Butter Tea Cakes with Cherry

Last week, I craved for the Classic Butter Tea Cakes (with cherry). So I decided to make one for our Sunday afternoon tea break. It taste exceptionally good with coffee. This is a very simple & easy recipes, it can be made using electric hand mixer. It is very suitable for beginner in baking. Do give it a try. It is very nostalgic to to bake a butter cake in ring tin. In fact, it was quite popular in the 80s.

Classic Butter Cakes Recipes:
125g butter
3/4 cup sugar
2 eggs (beaten)
1 tsp vanilla essence
200g glace cherries ( or prune cut into small pcs)
2 cup of all purpose flour
2 tsp of baking powder
1/2 cup of full cream milk

Method:
1) Preheat oven to 175'C.
2) Ready a round 18-20cm ring tin. Use butter to grease the pan. Lay a baking paper at the bottom. It helps to remove the cake easily when the cake is done baking. You can also bake this cake in a loaf pan.

3) Beat butter with sugar until fluffy. It will turn light & creamy.
4) Add eggs one by one until the mixture is well combined.
5) Add cherry in to the mixture. Use a spatula to mix it in.
6) Fold in shifted flour alternately with milk. Can flour divide into 3 portions for easy mixing.
7) Mix until just combined. DO NOT over mix. I notice most of the time, people easily over mix the batter & the cake become tough.
8) Bake for about 30-40 mins until the inserted skewer come out clean. If the skewer come out clean, it means the cake is fully baked to perfection.
9) Let it rest for about 20-30mis, then only remove it from the tin. It tastes best on the day itself.
10) You can keep the classic butter cake in the refrigerator for 1 week or 1 month in the freezer.