Butter cake
Grease a deep 20cm round cake pan, cover base with baking paper. Combine together: 275g castor sugar, 3 eggs, 250ml plain flour, 125ml self-raising flour, 2ml bicarbonate of soda and 125ml milk. Beat on medium speed in a food mixer until mixture is smooth. Spread into prepared pan. Bake in moderately slow oven over 1¼ hours. Stand a few minutes before turning onto a wire rack to cool. Top cake with cream frosting and maraschino cherries.
Frosting: Beat 125g soft butter and 240g icing sugar and 30ml milk with electric beater until as white as possible. Add pink colouring for Mother’s Day.
