Blue-Ribbon Butter Cake

I found this recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan F. Gertz, Palmetto, Florida

 

TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling

 

Ingredients:

1 cup butter, softened

2 cups sugar

4 eggs

2 teaspoons McCormick® Pure Vanilla Extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

BUTTER SAUCE:

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons McCormick® Pure Almond Extract

1-1/2 teaspoons McCormick® Pure Vanilla Extract

 

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.

Makes: 12 to 16 Servings

Source:  tasteofhome.com