DESSERT

Kentucky Butter Cake

INGREDIENTS

CAKE

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup Darigold Buttermilk
  • 1 cup Darigold Butter, softened
  • 2 teaspoons vanilla or rum extract
  • 4 eggs

BUTTER SAUCE

  • 3/4 cup sugar
  • 1/3 cup Darigold Butter
  • 3 tablespoons water
  • 1 - 2 teaspoons vanilla or rum extract

GARNISH

  • Powdered sugar
  • Darigold Whipping Cream, whipped

INSTRUCTIONS

Preheat oven to 325°F. Generously grease and lightly flour 12-cup bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Pour batter into prepared pan. Bake for 55 to 60 minutes, until tests done. Do not remove from pan.

In small saucepan, combine all sauce ingredients; cook over low heat until butter melts, stirring occasionally. Do not boil. Using long-tined fork, pierce hot cake in pan 10 - 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5 - 10 minutes. Cool completely. Just before serving, sprinkle lightly with powdered sugar. Serve with sweetened whipped cream.

RECIPE YIELD/SERVING SIZE

Makes 12 - 16 servings.

NOTES

Serve on a pretty cake plate and garnish with frosted grapes, fruit slices or fresh flowers.