- Portion size 16 servings
Ingredients
Method
Preheat oven to 325°F. In bowl, whisk together flour, baking powder and salt. Set aside.
In large bowl, using electric mixer on medium speed, beat butter with sugar until pale and creamy. Reduce speed to low; gradually beat in eggs. Beat in half the milk and half the reserved dry ingredients until smooth. Add vanilla, remaining milk and dry ingredients; beat until smooth.
Pour batter into lightly greased 9- x 5-inch loaf pan and smooth top. Bake until cake tester inserted in centre comes out clean, about 1 hour. Place pan on rack and let cool for 5 minutes. Turn out onto rack; let cool completely. (Make-ahead: Can be stored at room temperature for up to 3 days or frozen for up to 1 month.) Makes about 16 slices.
Nutritional facts PER SLICE: about
- Iron 0.8 mg
- Fibre 0 g
- Sodium 95 mg
- Sugars 10 g
- Protein 3 g
- Calories 175
- Total fat 9 g
- Cholesterol 45 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
