Cakes normal but delicious
almond Cake
Ice cream Cake
cheese Cake
Chocolate Cake
Kentucky Butter Cake Recipe
This is another fabulous recipe that was sent by my grandmother. Kentucky Butter Cake This cake is very moist with a rich butter taste to it.
I enjoy making this recipe every year and is a favorite of the family. However, you do not want to substitute margarine for butter. As a bonus, I like to sift icing sugar on top of my cake once it has completely cooled.
Cake Ingredients:
3 cups all purpose flour
1 tsp tea baking powder
1 teaspoon salt
1 / 2 teaspoon baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 325 degrees.
In a large bowl, sift together all-purpose flour, baking powder, salt and baking soda and set aside.
In another large bowl, cream softened butter with the granulated sugar. Stir in 4 eggs, one at a time, beating well after each addition.
In a small bowl, combine the buttermilk with the vanilla extract. Stir this mixture into the cream mixture into wet ingredients. Slowly add the flour mixture into the dry mixture to the cream, beating after each addition.
Lightly spray a 10 "round tube with a nonstick cooking spray. Pour batter into pan and bake in a preheated oven at 325 degrees for 50 to 60 minutes or until its done.
Note: During the last 15 minutes of cooking time for your cake, prepare the butter sauce.
Butter Sauce Ingredients:
1 cup granulated sugar
1 / 4 cup water
1 / 2 cup butter softened
1 tsp tea vanilla extract
1 / 2 teaspoon ground cinnamon
In a 2 Quart size saucepan, combine granulated sugar, water and butter over low heat. Simmer for 1 minute or until butter is melted, do not boil the sauce. Stir in vanilla and cinnamon, remove from heat.
Once you remove the cake from oven, prick top with a large fork to make holes. Pour the hot butter sauce on top of your cake. Let it cool completely before removing from tube pan.
If you wish, you can sprinkle icing sugar on top of it just before serving.
I enjoy making this recipe every year and is a favorite of the family. However, you do not want to substitute margarine for butter. As a bonus, I like to sift icing sugar on top of my cake once it has completely cooled.
Cake Ingredients:
3 cups all purpose flour
1 tsp tea baking powder
1 teaspoon salt
1 / 2 teaspoon baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 325 degrees.
In a large bowl, sift together all-purpose flour, baking powder, salt and baking soda and set aside.
In another large bowl, cream softened butter with the granulated sugar. Stir in 4 eggs, one at a time, beating well after each addition.
In a small bowl, combine the buttermilk with the vanilla extract. Stir this mixture into the cream mixture into wet ingredients. Slowly add the flour mixture into the dry mixture to the cream, beating after each addition.
Lightly spray a 10 "round tube with a nonstick cooking spray. Pour batter into pan and bake in a preheated oven at 325 degrees for 50 to 60 minutes or until its done.
Note: During the last 15 minutes of cooking time for your cake, prepare the butter sauce.
Butter Sauce Ingredients:
1 cup granulated sugar
1 / 4 cup water
1 / 2 cup butter softened
1 tsp tea vanilla extract
1 / 2 teaspoon ground cinnamon
In a 2 Quart size saucepan, combine granulated sugar, water and butter over low heat. Simmer for 1 minute or until butter is melted, do not boil the sauce. Stir in vanilla and cinnamon, remove from heat.
Once you remove the cake from oven, prick top with a large fork to make holes. Pour the hot butter sauce on top of your cake. Let it cool completely before removing from tube pan.
If you wish, you can sprinkle icing sugar on top of it just before serving.
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