This classic Giant Pound Cake recipe is always reliable and goes well with coffee or hot chocolate when eaten plain. It is also a good starting point for pastry chefs to put in some flavour variations. Eat it alone or whip up some flavoured buttercream icing on top of it.
Method
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Get a stand mixer and put in the softened butter, sugar, eggs and vanilla extract. Mix it on low for about 30 seconds and then turn it to medium-high and beat it for about 3-5 minutes.
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While mixing, add the self-raising flour and evaporated milk little by little.
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Get a large baking tin, grease it and put the mixture in.
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Preheat your oven to about 180 degrees Celsius or 350 degrees Fahrenheit. Cook it for about an hour or so. Make sure to check it if it's cooked already.
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Once done, take it out and leave it to cool for about 20-30 minutes before taking it out of the baking tin.
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Then let it completely set for about 45 minutes to an hour.
