The Cake Recipe - Multi Variations, Never Fail

I love this recipe because you can knock up a cake in minutes and vary it all sorts of ways re flavours and toppings. It never fails to come out moist and light.

1. 1

   Preheat the oven to 170 degrees C or equivalent.
   
   If you have a food processor put all the ingredients in together and whizz up until smooth. If not, cream the spread and sugar until light in colour. Beat the eggs and add a little at time along with spoonfuls of flour to prevent curdling. Add the rest of the flour and extract. Stir in well. With either method you can add a little milk if the mixture seems too stiff - needs to be like very thick, but pourable cream.
   
   Turn into greased and floured cake tin of choice - size depends on how thick or what shape you want it - but an 8" round is about right. Bake at 170 for 10 mins then turn down heat to 160 and cook until a skewer comes out clean and the cake is done. Decorate as wish.
   
   This is the basic mix - to make coconut cake use 2 oz dessicated coconut and 4 oz of flour. For chocolate use 1.5 oz cocoa and 4.5 oz flour. Lemon drizzle - add grated zest of two lemons and top with runny icing made with lemon juice whilst still hot. Sultana - add zest of two lemons and 2 oz golden sultanas. Etc etc - you decide.