Salty and pretty dense, it is the first time to this recipe.

Cake calls for :
2 cups of self rising flour (I used gold medal)
1 cup of butter (95mg of sodium)
1 cup of sugar
1/2 teaspoon of vanilla
1/2 teaspoon of Brandy
6 eggs (separated, folded in egg whites at the end)

What do you think went wrong? I am thinking that it was either the flour or the butter?

Maybe some of the ingredients in the self-rising flour are causing saltiness? Check the sodium content on that, and maybe use unsalted butter, or a stick of salted and one of unsalted?

I accidentally used salted butter in a few cakes and they were salty. I finally figured it out....switched to unsalted butter...all good!