Makes an 8 or 9-inch 2 layer cake or 18 cup cakes

Starting with this very basic cake there is no end to the directions you can go.  Add your favorite spices and you have a spice cake.  Add lemon juice and zest and you have a lemon cake.  Try adding maple syrup and nuts or you can even add chocolate. 

3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking soda

2 cups sugar

1 cup (2 sticks) softened, not melted butter or margarine

4 eggs, lightly beaten

1 tablespoon vanilla flavoring

1 cup cold milk or water

Pre-heat oven to 350°F – (160°C or Gas mark 3).  Sift flour and baking powder together and set aside.  Cream the sugar and butter together well and add the eggs, one at a time, whisking in well after each addition.  Continue to blend until thoroughly mixed.  Add the vanilla and stir well.  Add the sifted dry ingredients and the liquid alternately and mix for about 2 minutes.  Set aside.

 Cut circles of baker’s_parchment to line the bottom of your pans.  Spray the sides of the pans with non-stick spray.  Divide the batter between the pans and bake in the pre heated oven for about 30 to 35 minutes or until a slim bamboo skewer inserted into the center comes out clean.  Remove from the oven and place on wire racks to cool.  When cool, proceed as you wish for frosting, decorating and serving.

I think almost any cake is greatly enhanced by painting generously with warm baker’s syrup  as soon as it comes out of the oven.

You may take this basic cake in just about any direction you wish.  Add chocolate chips, powdered bakers coco or melted baking chocolate.  Add lemon juice and zest.  Try adding molasses and nuts, or chopped apples and cinnamon.  The things you can do when you begin with a basic cake are endless.  You don’t need a separate recipe for each variation.  Just begin experimenting and let you imagination take it where it will.