1 c. butter
2 c. sugar
1 tsp. vanilla extract
4 eggs
3 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Cream butter; gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.

Turn into 2 greased and floured 9 inch layer pans. Bake in 375 degree oven 30 to 35 minutes. Cool and frost with icing or topping of your choice.

FRUIT TOPPED CAKE:

Heat 3/4 cup apricot preserves and 1 tablespoons lemon juice in 1 quart saucepan to boiling, stirring occasionally. Cool preserve mixture. Arrange sliced strawberries, kiwi, pineapple and grapes (any fruit of your choice may be used) on top cake layer. Brush fruit with apricot mixture. Serve immediately or refrigerate no longer than 8 hours.