Kentucky Butter Cake keeps well in an airtight container for several days, or can be frozen for months.
16 Servings
Cake:
2 cups sugar
1 cup softened butter
4 eggs
2 teaspoons vanilla
1 cup buttermilk
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Glaze:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
3 tablespoons bourbon whiskey
- Heat oven to 325°.
- Generously grease and lightly flour a 10-12 cup tube or Bundt pan.
- Cream the butter, sugar, and eggs until light and fluffy; mix in the buttermilk.
- Stir in the flour, salt, baking powder, and baking soda; beat three minutes at medium speed.
- Pour batter into prepared pan.
- Bake at 325° 55-70 minutes.
- Meanwhile, in small saucepan, combine sugar, butter, and water until butter melts and sugar dissolves; bring to a boil and add bourbon.
- Remove from heat.
- When the cake is done, if using a tube pan with removable bottom, prick hot cake deeply every inch with a long tined fork and pour the glaze over. If using Bundt pan, pour 3/4 cup glaze over hot cake and cool upright in pan for five minutes; invert cake onto a cooling rack and pour remaining glaze over.
Amount Per Serving
Calories 391 Calories from Fat 153
Percent Total Calories From: Fat 39% Protein 5% Carb. 54%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 10 g
Cholesterol 95 mg
Sodium 382 mg
Total Carbohydrate 53 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g
Vitamin A 13% Vitamin C 0% Calcium 0% Iron 3%