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Buttermilk Birthday Cake




Source of Recipe


Internet


List of Ingredients




1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk (or 1/3 cup plain yogurt mixed with 1/2 cup lowfat milk)
1 1/2 teaspoons vanilla extract
1/2 cup soft unsalted butter
3/4 cup sugar
3 large eggs



Recipe



Preheat oven to 350F. Line pan(s) with waxed or parchment paper and grease well.

Sift flour, baking powder and soda, and salt together and set aside. Measure buttermilk (or yogurt and milk) and stir the vanilla right into the measuring cup. Set aside.

Cream the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating for 30 seconds between additions. Add alternating increments of flour mixture and vanilla-buttermilk, blending well after each addition. This should take 3-5 minutes.

Pour into prepared pan(s), and bake for about 40 minutes (30 if using layer cake pans or as much as an hour for large, deep molds) until cake is beginning to shrink away from the sides and a tester comes out clean. Cool in the pan on wire racks for at least 10 minutes before removing from pan. If you are using a mold that has a lot of patterning, wait at least 20 minutes before unmolding.

I used this icing.

All-purpose Chocolate Icing
4 ounces bittersweet chocolate (I ran out so I used 3 plus one of semisweet)
6 tablespoons unsalted butter
2 large eggs, beaten
3 1/3 cups confectioners' sugar (V. doesn't like super-sweet things so I cut this down to 2 cups and it was plenty sweet)
1 teaspoon vanilla extract
1 tablespoon dark rum (see my note)

Melt the chocolate and the butter either in the microwave, a double boiler, or over low heat in a small non-stick pan. Remove from heat and beat in eggs, then the sugar. Add the extract and rum, then leave to cool a little before using. Makes enough to cover the top, middle and sides of an 8" layer cake.

Note: You can use almost any flavorings instead of vanilla and rum. Nigella mentions orange or almond extracts in place of vanilla, or brandy in place of rum. I was going to leave the booze out altogether, but then I remembered my sister just came back from Brazil last weekend and brought us some chocolate liqueur, so I used that in place of the rum. It was dee-lish, and not at all too boozy for the small fry.