1. Preheat oven to 150°C/300°C/Gas 2. Line 15cm/6" round deep cake tin with a double layer of greaseproof paper.
2. Sieve the flour into a bowl and add all the other ingredients.
3. Gently beat using a low setting on mixer. When combined, increase speed and beat for one minute.
4. Spoon mixture into the prepared baking tin and smooth the top.
5. Bake in the centre of oven for 1hr 10mins. Test cake by lightly pressing the centre. If baked, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.
6. Leave in tin for about 15 minutes, then turn onto a wire tray to cool. When completely cold, wrap in greaseproof paper and store in a cool, dry place.

Variations

• Add the rind of a lemon or an orange for a citrus flavour
• For almond flavour, add a teaspoon of Goodall's Almond Essence
• For vanilla flavour, add a teaspoon of Goodall's Vanilla Extract
• Add 50g/2oz Shamrock Desiccated Coconut

Notes

• This cake is really quick and easy to make and produces a cake that is firm and yet has a moist texture, ideal for slicing!
• Perfect for icing and using as a layer in wedding or occasion cakes