Back in 1976 I went to the Kentucky Derby and while dining in a Mom & Pop restaurant, I saw this recipe printed on the paper place mat on the table. I asked the waitress if she ever tried it and she said yes, it was her Grandmothers recipe. I kept the place mat and tucked it away in my “recipes to try” folder. Well, it was several years before I got around to trying it and am so glad I did. It’s rich, buttery and tender with a hint of Kentucky Bourbon. If you don’t care for bourbon, you can use water instead.

Kentucky Butter Cake

Recipe by Diane BeckerCourse: Cakes, Desserts

Servings

servings

Ingredients

3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
2 sticks butter, room temperature
2 teaspoons vanilla extract
4 eggs
Butter Sauce
¾ cup sugar
1/3 cup butter
3 Tablespoons Kentucky Bourbon (or water if desired)
2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees
Grease and flour a 10 inch Bundt or tube pan
In a small bowl, whisk the flour, salt, baking powder and baking soda together.
In a large bowl, beat the sugar and butter together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the buttermilk alternately with the flour mixture.
Add the vanilla and beat for 3 minutes at medium speed.
Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and prepare the butter sauce.
Butter Sauce
In a small saucepan, melt together the butter, sugar, vanilla and water.
Cover and cook over medium heat just until the sugar has dissolved.
Poke holes in the warm cake and slowly pour the butter sauce over the cake, letting it sink into the holes.
When the cake is completely cooled, remove from the pan and refrigerate until ready to serve.