In the course of the first drafting of the recipes for this e-book, I had a number of desserts that, after evaluating the components, appeared to be variations of each other. My buttermilk lemon pound cake, marble pound cake, and sizzling milk cake all appeared to be cousins if not siblings of each other and appeared a bit redundant to incorporate in a e-book that wasn’t nearly desserts.
I selected this one as a result of it’s scrumptious (after all), but in addition as a result of I discovered it thumbing by way of my mom’s outdated cookbook. Handwritten on a tattered piece of Detroit Public Faculties pink stationary from my mom’s a few years as a highschool counselor, this cake introduced again many nice recollections of my mom within the kitchen. I do must warn you, although: this cake is extremely addictive.–Scotty Scott
Kentucky Butter Cake FAQs
Rum extract is an ingredient that’s usually comprised of rum. It has a really concentrated rum taste, however a a lot decrease alcohol content material than precise rum. How a lot simply will depend on the producer. That stated, alcohol-free extracts can be found.
There’s a appreciable worth distinction between the 2, however for good motive. To be thought-about ‘pure’ or ‘actual’ vanilla, the extract should include ONLY vanilla beans, water, and alcohol. Imitation extract additionally comprises these components, however different flavors and artificial vanillin are additionally added to mimic a pure vanilla taste.
Yep. Make certain it’s wrapped nicely (we wish to double up) in plastic wrap, after which once more with foil. It ought to hold within the freezer for as much as three months.
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Make the cake
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Preheat the oven to 325°F (165°C). Butter and flour a 12-cup Bundt pan.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar till very creamy and virtually white, 4 to six minutes. Combine within the rum and vanilla. Add the eggs, one by one, and blend on low velocity till included, 2 to 4 minutes.
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In a medium bowl, sift the flour earlier than measuring, after which measure and resift with the baking powder, baking soda, and salt. Add the flour combination to the butter combination in increments, alternating with the buttermilk, starting and ending with the flour combination. Pour into the ready Bundt pan.
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Bake till a toothpick inserted within the heart comes out clear, 45 to 60 minutes. Take away cake from the oven.
Make the butter sauce
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Whereas the cake is baking, place the sugar, water, and butter in a medium saucepan over medium-low warmth and cook dinner till the butter melts. Take away from the warmth and stir within the vanilla.
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Let the cake cool for quarter-hour, then run a knife across the edge to loosen the cake. Invert the Bundt pan onto a plate and take away the pan from the cake.
☞ TESTER TIP: To permit the sauce to essentially penetrate the cake, use a skewer to poke holes everywhere in the heat cake whereas nonetheless within the Bundt pan. Pour some sauce over the cake earlier than eradicating it from the pan after which end glazing the cake with the remaining sauce.
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Pour the butter sauce over the nice and cozy cake and devour.
Serving: 1 sliceEnergy: 383 kcalCarbohydrates: 53 gProtein: 5 gFats: 17 gSaturated Fats: 10 gMonounsaturated Fats: 5 gTrans Fats: 1 gLdl cholesterol: 89 mgSodium: 253 mgFiber: 1 gSugar: 35 g
Diet info is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2022 Scotty Scott. Picture © 2022 Scotty Scott. Picture © 2022 Rambo Elliot. All rights reserved.
Recipe Testers’ Critiques
This can be a very nice cake. It’s so good to have a buttery moist cake that’s simply pretty much as good, if not higher the subsequent day.
My recommendation can be to not rush the creaming of the butter and sugar. Virtually white is an effective description and in my chilly kitchen utilizing a stand mixer it took me 9 minutes to attain this. I did scrape down a few occasions as nicely. I added the flour in 3 additions with the buttermilk in 2. It really works in virtually any cake recipe so I simply went with it. The ultimate batter was splendidly mild and being a uncooked batter taster, it was scrumptious.
The cake goes very well with a sizzling cup of espresso. I now perceive why butter espresso grew to become widespread. On day three the highest of the cake is a contact dry so subsequent time I’ll save a little bit of sauce to glaze the highest of the cake after it’s been taken out of the pan. That ought to repair it.
My husband and I couldn’t cease consuming this Kentucky butter cake! It’s so good. The cake is dense and moist, with a wonderfully crisp golden brown crust. The butter sauce, although, is what actually takes it excessive – so be beneficiant with it! Pour some over the nice and cozy cake, let it soak, pour some extra, let it soak… be sure to catch all of the drips to be able to pour much more over the slices whenever you serve them. It’s like a vanilla-y, buttery, maple syrup. It was a wrestle for me to not eat all of it with a spoon earlier than utilizing it on the cake.
The one factor I’d change if I make this once more is how I prep the pan, I’ve by no means had nice luck with flouring Bundt pans and I had some stickage this time as nicely, so I’ll follow my standard methodology of utilizing vegetable oil and a pastry brush to coat each nook and cranny. The cake is sort of large so I believe it could be good for a gathering, but it surely has additionally saved properly at room temperature for a few days. I’m protecting the additional butter sauce within the fridge and microwaving for a number of seconds to melt it earlier than pouring it over a slice.
Warning, if you don’t like butter, don’t make this Kentucky butter cake! It is stuffed with buttery goodness.
The cake is easy to make with easy components. When spooning it into the Bundt pan, the batter was mild and fluffy. The glaze solely has 4 components, equally straightforward to make. I believe the bites of cake with glaze are the most effective. Very nice sweetness and because the sugary glaze cools, it provides a pleasant texture.
This cake is nice for any brunch or buffet desk. It’s easy, not too candy and excellent with a cup of tea.
The temporary write up about how this recipe got here to be submitted spoke to me. It was in comparison with totally different pound desserts and was discovered by the baker written on outdated pink stationary from the place his mom had labored. Studying this jogged my memory of my grandmother. I’ve lots of her fantastic recipes scrawled on no matter paper was accessible. I needed to give it a attempt.
The batter got here collectively simply and was very thick and dense. I used the rum flavoring however I believe you possibly can simply substitute any taste you want and it could be good. I’ll do this recipe once more with lemon or almond. I assumed it uncommon to sift the flour twice. If you’re considering all this sifting would produce a lightweight fluffy cake like I used to be, you and I’d each be improper. The cake could be very dense, as a pound cake ought to be, however the texture is sort of creamy.
Don’t skip the butter sauce! I put my cake on a cooling rack with parchment paper beneath and poured the sauce over the recent cake, drenching the entire thing. Because it cooled it created a crisp, candy shell on the cake that was scrumptious, including taste and texture.
This isn’t the primary recipe for Kentucky butter cake that I’ve seen, however I haven’t made one in ages, and it appeared to be the proper time to make it once more. I didn’t have a sufficiently big Bundt pan, so I opted to make use of a spherical ring-mold pan that I usually use for bigger layered Jell-o molds. It was the proper measurement for a full recipe. I like to recommend measuring your pan with water first IF you don’t understand it’s a 12 cup pan ‘for certain’.
The batter comes collectively simply. I selected to interchange the rum extract with a tablespoon of Woodford Reserve Bourbon and doubled the vanilla extract. I didn’t perceive utilizing rum when Kentucky is understood for bourbon. The one different change I thought-about was including a little bit of grated nutmeg, however I made a decision towards it. Little flecks wouldn’t have been enticing, though having flecks of vanilla pod would have been OK with me!
This recipe had me at “Butter Cake” after which I used to be doubly when it known as for rum extract! A gently candy, moist, dense crumb such as you would anticipate from a very good pound cake and the glaze causes the cake to have a candy, buttery crust that provides such a pleasant texture distinction between the outside and inside.
As soon as of my largest complaints about cake is when it’s overly candy or all one texture and that is neither of these issues. It’s glorious as is however a scoop of vanilla ice cream, handful of contemporary berries or calmly sweetened whipped cream wouldn’t go amiss.
