I don’t think I’ve ever tasted a cake so sinfully decadent. So decadent I need to run a mile after eating it! Really though, it’s a HUGE treat to have a piece of Kentucky Butter Cake. Moist, rich in flavor and pairs so beautifully with just about everthing from fresh fruit to chocolate to a cup of coffee or tea. Yes, I’ve been known to eat this for breakfast. But don’t tell my family. 🙂
My friend, Linda, makes one fabulous Kentucky Butter Cake! And of course every time she bakes one she always brings the Bennett’s a great big piece to enjoy. My girls giggle with joy when they see Linda walking down the path to our front door with her beautiful cake in hand. Once it’s in the Bennett house it’s usually gone by nights end. (I hide a piece for breakfast)
So if you’re thinking pound cake, think Kentucky Butter Cake! It’s a fabulous alternative, with just a little more butter. Yum!
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla
¾ cup sugar
1/3 cup butter
2 teaspoon vanilla
3 tablespoons water
Heat the oven to 325 degrees. Grease a bundt pan. In large bowl, combine cake ingredients and mix 3 minutes at medium speed. Pour into bundt pan.
Bake 60-70 minutes or until toothpick comes out clean.
In saucepan, combine sauce ingredients until butter melts. Prick cake with long fork, Pour sauce slowly over top of cake and into holes. Cool before removing from pan.
Serve with fresh strawberries and Devonshire cream, Mexican chocolate sauce, or a maple rum sauce. Yum!