This is a cake for grown-ups. No sprinkles, no frosting. It has proudly been clogging arteries for 50 years that I know of.
I have been freezing cakes and cookie dough for weeks it seems. When serious canning season gets in full swing I don't have time to stop and make something if someone gets sick, or heaven forbid passed away. I have to be prepared. Kentucky Butter Cake is just wonderful to have on hand any time. A slice of this with fresh berries and whipped cream is beyond heavenly.
1 10-inch Bundt pan- 10-12 servings
1 cup butter (2 sticks)
1. Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan with a nonstick spray; set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed.
4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.
5. Alternate adding the flour mixture and buttermilk, ending with the flour.
6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.
7. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
TO MAKE THE GLAZE:
When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake.
Let the cake cool completely before removing it from the pan.