BLUE-RIBBON BUTTER CAKE RECIPE
I found this recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
INGREDIENTS
DIRECTIONS
Test Kitchen Tips
Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.
thanks done share recipes to : https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake?keycode=ZPIN0514
INGREDIENTS
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- BUTTER SAUCE:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
DIRECTIONS
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
- For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
- Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 16 servings.
Test Kitchen Tips
Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.
thanks done share recipes to : https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake?keycode=ZPIN0514
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