Try it out and tell me what you think!!
Kentucky Butter Cake
Cake:
3 cups good all-purpose or unbleached flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk*
1 cup (2 sticks) butter or margarine, softened
2 teaspoons vanilla or rum extract
Butter Sauce:
3/4 cup sugar
1/3 cup butter or margarine
3 tablespoons water
1 to 2 teaspoons vanilla or rum extract
Powdered or confectioners sugar
Whipped cream, if desired
*To substitute for buttermilk (like I had to!), use 1 tablespoon of vinegar or lemon juice plus milk to make 1 cup. You can't tell the difference.
Heat oven to 325 F. Generously grease and lightly flour 12-cup fluted tube pan (a standard Bundt pan) or 10-inch tube pan (I recommend using a Bundt pan). Lightly spoon flour into measuring cup; level off. In a large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325 F for 55 to 70 minutes or until toothpick inserted in center comes out clean.
In small saucepan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, prick cake 10 to 12 times. Slowly pour hot sauce over cake. Let it soak!! Remove cake from pan immediately after sauce has been absorbed, 5 to 10 minutes. Just before serving sprinkle with powdered sugar. Serve with whipped cream. Makes 12 servings.
This is how good it is...I couldn't capture it before it was half gone!
Close up...it's so rich and yummy...the center of each slice will be soaked with the sugar-butter sauce!
