Vanilla Apricot Butter Cake

Ingredients:
125 g Unsalted butter
3/4 cup Caster sugar
2 eggs lightly beaten
1 cup chopped dry apricot
1 teaspoon Vanilla essence
2 cups self-raising flour
1/2 cup Milk



Method:
Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil.
Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating thoroughly after each addition.
Add essence, beat until combined.
Transfer the mixture to a large mixing bowl.
Using a metal spoon, fold in the sifted flour alternately with the milk.
Stir until just combined and the mixture is almost smooth.
Add in chop apricots and stir until mix thoroughly.
Spoon mixture into prepared cake tin; smooth surface.
Bake 45 minutes golden brown or until skewer comes out clean when inserted in centre of cake.(Baking time depends on the type of oven used)
Leave in tin for 10 minutes before transferring onto wire rack to cool.


Baking Tips:

Do not greese the side entirely, this will cause the batter to have a hard time clinging onto the pan while baking and will not rise well.
Fill pan halfway with batter. Lift filled pan to about six inches above a hard surface and allow to drop on the table. This will eliminate all the trap bubbles inside the batter.



You can also make it into small cupcakes...kids love them!

Note:Cup cakes takes shorter time to bake.

Happy Baking!