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Kentucky Butter Cake




Source of Recipe


TOH BB 2006


Recipe Introduction


**I poked a sharp, thin knife down into the cake, left the blade in and spooned the sauce into the hole it made by letting the sauce run down the blade. The best pieces were the ones with the sauce streaks in them.

Only change I made was after cake cooled and I turn it out on my cake stand, I made an additional 1/2 recipe of the sauce and brushed it over all the cake with a pastry brush, instead of sprinkling with powdered sugar.



List of Ingredients




3 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
_____________________

1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk (or sour milk)
2 tsp. pure vanilla
Butter Sauce (recipe below)


Butter Sauce

1 cup sugar
1/4 cup water
1/2 cup butter
1 TBSP. pure vanilla or rum flavor

Recipe



CAKE:
Sift together first 4 ingredients.
Cream butter, gradually adding sugar, creaming well.
Add eggs, 1 at a time, beating well after each.
Combine buttermilk (or sour milk) and vanilla.
Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients.
Blend well after each addition. (With electric mixer, use slow speed.)
Turn into a 10-inch tube pan, greased on the bottom.
Bake at 325 degrees for 60-65 minutes until cake springs back when touched in center.



BUTTER SAUCE:
Combine sugar, water, and butter in saucepan.
Heat until butter is melted; do not boil.
Add 1 TBSP. vanilla or rum flavoring.

Run spatula along edge and stem of pan.
Prick cake with fork**.
Pour hot Sauce over cake.
Cool before removing from pan.
Just before serving, sprinkle with confectioners sugar.