|Soft butter||1⁄4 Pound (1/2 Cup)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsifted all purpose flour||1 Cup (16 tbs)|
|Fruit toppings||1⁄4 Cup (4 tbs)|
In the small bowl of your electric mixer, cream butter with sugar until smoothly blended.
Beat in eggs, one at a time, beating thoroughly after each addition.
Stir in the vanilla and flour and mix well.
Butter and flour an 11-inch round shallow pan (a tart pan with removable bottom is the most desirable shape, although you can use a fixed-bottom pan).
Spread the batter evenly in the pan and arrange fruit over the surface according to directions following.
Bake cake in a 375° oven for 40 minutes, or until cake feels firm when touched in the center.
Let cake cool at least 30 minutes on a wire rack.