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