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 This recipe for Kentucky Butter Cake was
submitted by Sandy Webster.
Visitor Comments: "Great
recipe!" - Kristal L. Rosebrook
Kentucky
Butter Cake
- 3 cups all-purpose flour
- 2 3/4 cups granulated
sugar - divided use
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 1/3 cups butter - divided
use
- 4 teaspoons vanilla extract
- divided use
- 4 large eggs
- 3 tablespoons water
- 1 teaspoon salt
- 1 teaspoon baking powder
- Preheat oven to 325°F
(160°C). Grease and flour one 10-inch Bundt pan*.
- Blend together on low
speed of an electric mixer flour, 2 cups of sugar, salt, baking powder, baking soda,
buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs. Beat for 3 minutes at medium
speed. Pour batter into prepared
pan.
- Bake for 60 minutes or
until wooden pick inserted in center comes out clean. While cake
is still hot make Butter Sauce.
To Make Butter Sauce:
- In a saucepan combine
remaining 3/4 cups sugar, 1/3
cup butter, 2 teaspoons vanilla, and water. Cook over medium
heat, until fully melted
and combined, do not boil. Poke holes in the still warm
cake. Slowly pour sauce over
cake. Let cake cool before removing from pan.
Makes 12 servings.
* Visitor's Tip: This cake
can also be baked in two 9 x 5 x 3-inch loaf pans. Baking time
is the same and it's convenient because you can eat one and put
the other in the freezer for later use. I used this cake for
my wedding cake and my dear mother (who thought I was crazy!)
baked the cakes in the loaf pans. We made one cake for the wedding
in a Bundt pan, served it on a pedestal cake plate and decorated
it with flowers. The slices of loaf pan cakes (enough for 300
guests) were on silver trays on either side of the cake plate.
It worked wonderfully and many thought the cake was a great change
from typical wedding cakes. We saved the Bundt cake (our "top
layer" if you will) and froze it until our first anniversary.
It was just as moist as a freshly baked cake! - Sarah Gillen.
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