My first submission for the  FACCC

Freshly baked yesterday; everything except the jam (Raspberry. <3) from scratch. I got this recipe from a BBC cooking show a few years ago, but have made several changes to it since then.
Recipe:

250g unsalted butter (softened to room temp)
250g caster sugar
250g self-raising flour; sifted
4 large eggs
1 teaspoon vanilla essence (optional)

Butter Icing:

100g unsalted butter (softened)
225g icing sugar
2 teaspoons of any desired flavouring. I used whisky. :3

Jam of chosen flavour to taste.

Method.

Cream together butter and sugar until smooth and well mixed. Add beaten eggs one at a time, mixing in before adding next egg. Fold in flour gradually until mixture is smooth, careful not to over-beat.

Greasing non-stick cake tins (21cm diameter) with butter, spoon half of mixture into each tin, smoothing out the top with a spatula and ensuring that mixture reaches edges of tin. Alternatively, if you don't have a non-stick cake tin, line its base with grease-proof paper.

Place in a preheated oven at 180 degrees C (350 F) and bake for 25-30 minutes or until top of cakes are golden.

While baking, you can make the icing! Just cream together softened butter and icing sugar, and add any flavourings you wish to add. :)

When cakes are done, remove from oven and leave to cool for 5-10 minutes. Turn out onto a wire tray/cooling rack until cool before spreading butter icing onto the centre surface of one half, and the jam (you can use as much or little as you like. I tend to go rather light on it) onto the other. Place halves together, dust top of cake lightly with icing sugar if desired, and hey presto! Caaaake. <3