Shelly's Recipe

KENTUCKY BUTTER CAKE

Category: Cakes

For the cake:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup butter, softened
2 tsp vanilla or rum extract
4 eggs

For the butter sauce:
3/4 cup sugar
1/3 cup butter
3 tbsp water
1 - 2 tsp vanilla or rum extract
powdered sugar, for garnish

Preheat oven to 325. Generously grease and lightly flour 12-cup Bundt pan or 10-inch tube pan.

Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan. Bake for 55-70 minutes until toothpick inserted in center come out clean.

In small sauce pan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes.

Just before serving sprinkle with powdered sugar. Serve with whipped cream, if desired.