Three-quarters cup of butter or margarine at room temperature
Three-quarters cup of sugar
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon vanilla extract
2 tablespoons milk
Confectioners' sugar for dusting
Three-quarters cup of butter or margarine at room temperature
Three-quarters cup of sugar
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon vanilla extract
2 tablespoons milk
Confectioners' sugar for dusting
Grease a 20 cm diameter ring mold
Beat the butter or margarine for about 30 seconds
Add the sugar gradually until well combined and light
Beat the eggs lightly with a fork
Add to the mixture, beating well after each addition
Sift together the flour and yeast
Add to the dough, in three parts, alternating with milk
Mix gently with a wooden spoon
Spread into the prepared mold
Bake in a moderate preheated oven (170°C) for about 45 minutes or until a toothpick inserted comes out clean
The cake should be golden brown and springy
Let it cool for 5 minutes
Loosen the sides with a small spatula
Invert onto a prepared plate, then invert again
If desired, dust with confectioners' sugar
