250 g self raising flour sifted with 1/2 tsp baking powder
185g butter or margarine
185g caster sugar
4 eggs, beaten
1 cup cream style corn (tinned)
1 tsp vanilla essence

Method
Cream butter and sugar till light and fluffy. Add beaten eggs, a little at a time, beating after each addition. When mixture is well and creamy, add the corn, beating it well into the mixture. Add vanilla and then flour, a little at a time, folding it into the mixture. (If using an electric mixer, use a lower speed at this stage)

Pour cake batter into a greased cake tin, the base of which has been lined with paper. Bake in moderately hot oven, 190C (375F) for an hour or a few minutes longer till cake is cooked.

To test: (Pierce center of cake with thin metal skewer, if it comes out clean, cake is cooked)

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