Kentucky Butter Cake

This is a recipe that I think could actually sell. Yes, it really is that good! I have shared this recipe so many times that I have actually lost count. I am unsure how this cake came to have this name, if you are thinking there is Bourbon in this cake you would be incorrect.

I came across this recipe about 5 years ago on the website www.food.com I have altered the original recipe to suit my family’s tastes. I get more requests from this cake than any other. It never lasts more than a day or two, travels well and slices beautifully (use a serrated edge knife to slice with). It needs no extra icing, ice cream, custard or whipped cream. It is doused in warm butter caramel sauce once cooked and left to cool in the tin. Don’t be tempted to take it out too early, you’ll end up with a big mess on your kitchen counter. Yes, I am speaking from experience!

I use a large bunt tin (23cm) but a large slab sheet tin works well too. Due to the glaze do not line your tin with parchment paper but please do grease your tin VERY well. With this recipe, the more greasing the better. You will need to poke holes all over your freshly baked cake, I use a chop stick (with a pointy end). I have never counted, but I am guessing 50 holes should do it. If you are trying to lose weight or are on a calorie controlled diet - this recipe is not for you! If you are happy to do away with calories, are happy to eat butter and forget about those jeans that are wee bit tight, then this recipe is for you.



Recipe

1 cup butter - softened but not melted
2 cup white sugar
4 eggs
1 tablespoon vanilla extract (no imitation essence for this recipe)
3 cups Self Raising flour
1 teaspoon Ward’s baking powder
1 cup sour milk (add a tablespoon of vinegar to milk to make a cup in total and leave for 5 minutes to curdle)

Glaze:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons water
1 tablespoon vanilla (not imitation)

Pre-heat your oven to 160oC (325oF) and grease your pan well - very well and set aside.
In a large bowl beat the butter, add the sugar, eggs and vanilla. Beat for a full 3 minutes (use your egg timer).
Add the curdled milk and beat to combine.
Add the flour and Ward’s baking powder (you can sift it, but I never have)
Beat the flour until thick and glossy - about 2 minutes.
Pour into your prepared pan and bake for 50 -60 minutes, a skewer should come out clean when tested.
Meanwhile prepare your glaze in the last 5 minutes of baking time. Pop all the ingredients in a saucepan and bring to the simmer for about 5 minutes, stir constantly and do not let it boil!  This will cause it to crystalise and your buttery caramel sauce will have sugary lumps.
Place cake (still in its tin, remember don’t take it out until it is at room temp.) on to a wire rack, pierce with holes (evenly all over) and slowly pour your prepared glaze all over the cake (pay close attention to the holes).
Let the cake rest and cool then remove from the pan and pop on a plate to serve.

Happy cooking!
Elizabeth x

Chicken, Bean and Corn Enchilada's

Mexican is such a wonderfully diverse cuisine. It can be creamy, baked, fresh, hot, cool, crunchy or soft and gooey. This recipe may not be the most traditional dish, but I can personally guarantee that my 4 children happily gobble this up (with the addition of sour cream and corn chips) and that is more important to me than a “traditional” recipe.

These Enchilada’s are covered in a creamy salsa sauce and covered in cheese. I have found a number of ways to make a recipe that is known to be greasy and fatty to a lighter dish that still tastes great. I promise that you’ll never know that these contain about 30% less fat than it’s traditional counter part.

I make this recipe mild due to feeding children, but it’s so easy to up the heat in this recipe by adding more jalapeno’s and a hotter salsa. If you are the opposite and want this more mild, remove the jalapeno’s and add more sour cream.

A quick word about rolling enchiladas, you need to pre-heat the tortillas (I use the microwave). Cold tortillas will not roll, they will split and you’ll end up with a mess, covered in melted cheese. If you are pre-planning your meal and are ultra organised (well done, I’m a bit jealous!) don’t put the cheese on top and cover with cling wrap and pop in the fridge. Bake for just over an hour (after you cover with cheese).

Recipe:

10 large flour tortillas
2 cups pre-cooked shredded chicken
1 cup frozen corn
1 x 425 g tin kidney beans
1 tablespoon oil
1 large onion, diced
1 large garlic clove minced, about 1/2 teaspoon
3-4 jalapeno slices, minced VERY fine
1 x 425 Campbell’s Cream of Mushroom Soup
1 cup milk
1 cup salsa
1/2 cup low fat or fat free sour cream
2-3 cups grated cheese

Pre-heat your oven to 180oC (375oF)
In a saucepan heat the oil and fry the onion for 2-3 minutes. Add the garlic and fry until fragrant.
Add the minced jalapeno’s (don’t put your face over this - your eyes will water) and fry for 30 seconds.
Add the Campbell’s soup, salsa and milk - almost bring to the boil and reduce to a very low simmer and let simmer for about 2 minutes.
Turn off the heat and let it cool slightly. Add the sour cream and stir through.
Meanwhile, in a large bowl combine the chicken, corn and beans. Add 3/4 cup of the sauce to the chicken mix and stir to combine.
Heat the tortillas.
Lightly grease a large lasagna tray.
Add a tablespoon of the chicken mixture to a tortilla and roll, squeezing gently as you go.
Repeat with the remaining mixture and all the tortillas.
Cover the enchiladas with the creamy sauce and top with the cheese.
Baked in your prepared oven for 45 minutes.
Serve with sour cream and corn chips or a side salad or all three!

Happy cooking!
Elizabeth x