Kentucky Butter Cake

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
print recipe

1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla or rum extract

3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla or rum extract

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.

In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.

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.