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Tennessee Butter Cake Recipe


The Beer Fox says, A rich pound cake, moistened with the flavors of Water Gap Wheat."

Recommended Beer: Water Gap Wheat Beer - Appalachian Brewing Company, Harrisburg, Pennsylvania, USA

Style: Wheat Beer Hazy golden color A light bodied blend of malted and unmalted wheat, traditionally served with lemon.

1 C. butter or margarine
2 C. sugar
4 large eggs
3-1/2 C. flour
1 teaspoon salt
teaspoon baking powder
teaspoon baking soda
2 teaspoons vanilla
6 oz. Water Gap Wheat Beer
4 oz. buttermilk

Preheat oven to 325 degrees. Grease 10-inch tube pan.

Sift together dry ingredients flour, salt, baking powder and baking soda. Set aside

In large mixing bowl, cream butter. Gradually add sugar. Beat until fluffy. Add eggs, one at a time. Beat until well blended.

Add dry ingredients alternately with Water Gap Wheat Beer and buttermilk, blending thoroughly after each addition. Add vanilla.

Bake in 325 degree oven for 1 hour 20 minutes, or until top springs back when lightly touched. Remove cake from oven and cool completely. When cool, remove from pan and center on cake plate. Drizzle with warm Memphis Butter Rum Sauce. Serve with Caramel Praline Crunch ice cream.

Memphis Butter Rum Sauce:
C. butter
C. natural sugar
1/8 C. water
1 teaspoon rum flavoring

Melt butter in saucepan, add sugar, and blend thoroughly.

Add water. Cook over medium heat, stirring constantly until blended and heated through. Do not boil mixture. Remove from heat. Blend in rum flavoring. Prick top of cake with fork. Drizzle warm Butter Rum Sauce over cake. Let cool 5 minutes. Drizzle warm butter Rum Sauce over cake again. Serve.

* Health Benefit: Rich in fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, vitamin F, vitamin K, iron, magnesium, zinc

Cheers!

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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