Much Ado About Stuffing

Much Ado About Stuffing

OMG What is That Cake?! Kentucky Butter Cake. Easy to Make. Mother’sDay Perfect!

How could a simple butter cake be so delicious? Because it’s from Kentucky I guess!

This morning was the Westport Garden Club Plant Sale, but due to a board conference call I got there when the pickings were pretty thin. But to support the club I stepped by the Bake Sale table, and saw a pretty bundt cake all wrapped up in a cheery bow, tagged Kentucky Butter Cake, and figuring it was like a pound cake, but probably one of those great Southern style ones, I bought it. (Yes, I know, very perceptive of me, to notice that ‘Kentucky’ in the title.)This afternoon it is gray and drizzly, too gross to plant anything (my seedlings aren’t really hardened off yet anyway), so I made a coffee, and sliced a wedge of the cake.

What a surprise! I could not believe how delicious it was, so I sent a letter off to the Garden Club to see who made it. Turns out, the cake, from a Westport Young Women’s League cookbook, was baked by Lori Meinke, who gardens right near me at the community garden. She was happy to share. 

3 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
2 c. sugar
4 eggs
1 c. buttermilk
2 tsp. vanilla

1 c. sugar
1/4 c. water
1/2 c. butter
1 tbsp. vanilla

Cake: Cream butter. Gradually add 2 cups sugar. Cream well. 
Blend in 4 eggs, one at a time. 
Combine 1 cup buttermilk and 2 teaspoons vanilla. 
Add alternately with dry ingredients. Blend well after each addition on low speed. DO NOT OVERMIX.

Grease the bottom only of a tube pan (10 inch). 
Bake at 325 degrees for 65-75 minutes. 
Run edge of knife around stem of pan. Cool. Remove from pan. Using a skewer or knife, pierce the cake all over cake with fork. 

Prepare Glaze
Heat on low until butter is melted. Do not boil. Add 1 tablespoon of vanilla. Spoon hot sauce over cake. Dust with powdered sugar. 

Freezes beautifully. Serves 12.

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