BUTTER BUNDT CAKE
This cake is very rich, but delicious. It is great for family gatherings (my family always begs me to make one). I got the recipe from an older lady I worked with.
Provided by Golfladee
Categories Dessert
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray bunt pan with cooking spray & lightly flour pan.
- Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
- Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
- After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
- Let cool about 1/2 hour.
- Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
- Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
- Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
- I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
- Let sit for another hour to set up and serve.
KENTUCKY BUTTER CAKE
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g
BLUE-RIBBON BUTTER CAKE
I found this buttercake 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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- 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° until a toothpick inserted in center comes out clean, 55-70 minutes. 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.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
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