Kentucky Butter Cake

I got this recipe from a coworker who makes a pretty awesome version of this cake. She had made it for our monthly staff birthday party at work, and the recipe is one she provided for our staff cookbook. It was a really nice treat because it’s very different from your traditional birthday cake. I have to admit that hers came out better than mine (even though mine came out really great if I do say so), but she’s given me a few tips for making it even better – like taking lots of extra time and care creaming the butter and sugar.

The cake has lots of butter (hence the name), which means it’s pretty rich and it’s something I won’t make too often if I want to stick to any kind of diet. But, it comes out very moist, and somehow very light while also sort of creamy and buttery (duh). I feel like it would be nice to fill up on when its warm right out of the oven on a winter day, but it would also be great in the summer topped with some fresh fruit and whipped cream!

Here is the recipe from the cookbook:

Kentucky Butter Cake

1 cup butter
2 cups sugar
1 cup buttermilk
4 eggs
2 tsp. vanilla or rum extract
3 cups flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt

Cream butter and sugar; add buttermilk, eggs and vanilla; mix in dry ingredients
Bake in greased tube pan for 70 minutes at 350 degrees
Remove cake from oven.
Melt 1/3  cup butter with ¾  cup sugar and 3 Tbs. Water; add 1-2 tsp. of vanilla or rum extract when removed from heat.
Poke the top of the cake with a long tined fork and pour the melted butter & sugar over the cake; let cool for 30 minutes and then remove from pan.
Sprinkle with confectioners sugar before serving.


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