The *best* you will ever eat, and what I used today for my cranberry upside-down cake.
1 c. butter, softened (NO substitutes)
2 c. organic sugar
3 c. self-rising flour
1 tsp vanilla extract
1/2 tsp. almond extract
1/2 tsp salt
1 c. milk
Combine self-rising flour and salt, set aside. Cream butter and sugar. Add eggs, vanilla and almond extracts. Blend in flour and milk alternately in three parts each, mixing well after each addition. Bake at 350F for 30 minutes. Makes three 9″ layers or a quarter sheet. This is a fab recipe for decorating because the texture is nice and dense. The flavour is out of this world – not cloyingly sweet, and not bland. The almond extract makes it wonderful. Also great for filling with fruit preserves and topping with powdered sugar or whipped cream. Makes up super fast and freezes well. This is a good basic recipe to have around for company! You could make a single layer and top with fruit in a pinch for unexpected company, with the other two layers in the freezer.
Or, do them in 6″ layer (you should get between 4 and 6 layers) and serve them with different toppings for a ladies’ tea.