|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.
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
2 c. sugar
1 c. buttermilk
2 tsp. vanilla
1/4 c. water
1/2 c. butter
1 tbsp. vanilla
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.
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.