TIM E HOLDER

Kentucky Butter Cake

(from my forever friend Debbie Rees who got it from her

Mom who got it from Debbie’s “Granny.”)

I rarely remember a time walking into Debbie’s house when this moist cake wasn’t sitting on the cake stand waiting for family and friends. And every time I took a bite and said how amazing it was, Debbie would say, “Well…I’m not sure it came out right this time.” It was always perfect. I would say, “Debbie…just say ‘thank you.'” So now when she starts to say it isn’t “as good,” I just give her “the look” and she says, “thank you.”

3 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 cup butter

2 cups sugar

4 eggs

1 cup buttermilk

2 tsp. vanilla

Mix flour, baking powder, salt and baking soda together – set aside.

Cream butter – gradually add sugar – add eggs one a time, blending well with mixer.

Whisk together buttermilk and vanilla.

Alternately add buttermilk mixture and flour mixture into butter/sugar mixture.

Beginning and ending with flour:

So, 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour.

Mix well.

Bake at 325 degrees for an hour in greased/floured fluted pan (I used a bundt pan) or

until toothpick comes out clean. While still hot, stick cake with fork or cake tester or

skewer so butter sauce will soak in. Pour butter sauce over cake and let stand until all

sauce has soaked into cake. Let cool so cake will set.

Butter Sauce:

1 cup sugar

1/4 cup water

1/2 cup butter

1tbsp. vanilla or rum flavoring

Heat sugar/water/butter (don’t boil) and whisk until well blended. Add vanilla or flavoring.