Ingredients
125 ml milk
1 tsp rose essence
100 g butter, softened
150 g sugar
2 large eggs
250 g self-raising flour
1 tsp baking powder
1 tsp pink food coloring
60 ml water
Method
Preheat the oven to 180 degrees Celsius. Grease and line a cake tin.
Mix the milk and rose essence in a small bowl. Set this aside for later use.
Cream the softened butter and sugar together in a large bowl until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the milk mixture.
Combine the self-raising flour and baking powder in a separate bowl. Gradually add this to the wet ingredients along with the food coloring and water. Mix until smooth.
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