Preheat oven to 170°C degrees C. Grease and line a 22?23cm round cake pan with greaseproof paper. Cream butter and sugar until light and fluffy. AddBeat in eggs, one at a time, beating well after each addition.
Stir in combined essences (A) until well mixed. Fold in sifted ingredients (B), alternating it with water. Turn mixture into prepared pan. Bake for 50?60 minutes or until cake is cooked through when tested with a skewer.