KENTUCKY BUTTER CAKE 
3 c. sifted flour
1 tsp. double acting baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
2 c. sugar
4 unbeaten eggs
1 c. buttermilk or sour milk
2 tsp. pure vanilla

Sift flour, baking powder, salt, and soda together. Cream butter. Gradually add sugar, creaming well. Blend in eggs, one at a time, beating well after each. Combine buttermilk or sour milk and vanilla. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend well after each addition (with electric mixer, use low speed).

Turn into 10 inch tube pan, greased on the bottom. Bake at 325 degrees for 60-65 minutes until cake springs back when touched in center. 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.

BUTTER SAUCE:

Combine in saucepan 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Heat until butter is melted; do not boil. Add 1 tablespoon pure vanilla or rum flavor.

 

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