Kentucky Buttercream Bundt Cake Food

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KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

Make and share this Kentucky Butter Cake recipe from Food.com.

Provided by Kathy-Lynn

Categories     Dessert

Time 1h50m

Yield 1 Cake

Number Of Ingredients 14

1 cup butter, room temperature (do not substitute)
2 cups granulated sugar
4 large eggs
1 cup buttermilk (see note below) or 1 cup sour milk (see note below)
3 cups unsifted all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons hot water
1/4 cup butter
1 1/2 teaspoons vanilla

Steps:

  • To make batter: In a large beater bowl cream the butter.
  • Gradually add the sugar; creaming until light and fluffy.
  • Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
  • Add milk and blend thoroughly.
  • NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
  • STIR AND LET SIT FOR 5 MINUTES.
  • In a small bowl combine flour, salt, powder and soda.
  • Add to batter all at once and beat for at least 10 minutes.
  • Batter will be very thick and creamy.
  • Stir in vanilla.
  • Generously grease 10" inch bundt pan.
  • Turn batter into pan.
  • Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
  • Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
  • Do not boil!
  • Remove from heat and add vanilla.
  • Let cake sit on a rack for 5 minutes after baking.
  • Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
  • Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
  • Cool completely before removing from pan.
  • If desired sprinkle with icing sugar before serving.

Nutrition Facts : Calories 5778.7, Fat 255, SaturatedFat 153.9, Cholesterol 1363.9, Sodium 5332.7, Carbohydrate 806.3, Fiber 10.1, Sugar 517, Protein 74.5

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

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

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 large eggs eggs
¾ cup white sugar
⅓ cup butter
3 tablespoons water
2 teaspoons vanilla extract

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

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

Make and share this Kentucky Butter Cake recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 1h30m

Yield 1 ten inch cake, 12 serving(s)

Number Of Ingredients 13

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

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 508.1, Fat 22.5, SaturatedFat 13.6, Cholesterol 117, Sodium 502.9, Carbohydrate 71, Fiber 0.8, Sugar 47.1, Protein 6.2

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

An easy to make scrumptious butter vanilla cake with a four ingredient glaze that creates an amazing crust and soaks into the cake keeping it moist for days.

Provided by Beth Pierce

Categories     Cakes

Time 1h5m

Number Of Ingredients 16

BUTTER CAKE
3 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter
2 c sugar
1 c milk
1 Tbsp white vinegar
4 large eggs
2 tsp vanilla
BUTTER GLAZE
1 c sugar
1/2 c unsalted butter
3 Tbsp brandy (water can be substituted)
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
  • 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
  • 3. Mix milk and vinegar together in separate small bowl or measuring cup.
  • 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
  • 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.

KENTUCKY BUTTERCREAM BUNDT CAKE



Kentucky Buttercream Bundt Cake image

This recipe came from a church cookbook from Harlan, Kentucky. This is a very rich, very easy to make bundt cake.

Provided by Rachel-Snachel

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 cups flour
1 cup buttermilk or 1 cup sour cream
1 cup sugar
1/2 cup butter
1/4 cup hot water
1 tablespoon rum flavoring

Steps:

  • Preheat oven to 325. Spray bottom of 10-inch tube pan with cooking spray.
  • In a large bowl, cream the butter; gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the remaining cake ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping the bowl occasionally. Spread the batter evenly into the prepared pan.
  • Bake for 1 hour, or until the top springs back when lightly touched. While the cake is still hot, prick the top of the cake and pour the butter sauce on top.
  • To prepare the Butter Sauce: combine the 1 cup sugar, hot water, and ½ cup butter. Heat in a saucepan or in the microwave until the butter is melted---do not boil. Remove from heat, add rum flavoring, and pour over warm cake.

Nutrition Facts : Calories 548.1, Fat 25.2, SaturatedFat 15.2, Cholesterol 132.3, Sodium 485.5, Carbohydrate 75.2, Fiber 0.8, Sugar 51.2, Protein 6.2

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