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Ingredients
•
1 cup butter, softened
•
2 cups sugar
•
4 large eggs, room temperature
•
2 tsp vanilla extract
•
3 cups all-purpose flour
•
1 tsp baking powder
•
½ tsp baking soda
•
½ tsp salt
Method
1. 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.
2. Pour into a greased and floured 10-
inch. tube pan. Bake at 176°C until a
toothpick inserted in centre comes
out clean, 55-70 minutes. Cool 10
minutes. Run a knife around edges
Blue-Ribbon Butter Cake
Cooking time: 65-80m – Temperature: 176°C
•
1 cup buttermilk
For Butter Sauce
•
1 cup sugar
•
½ cup butter, cubed
•
¼ cup water
•
1 ½ tsp almond extract
•
½ tsp vanilla extract
and centre tube of pan. Invert cake
onto a wire rack over waxed paper.
3. 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.
4. Poke holes in the top of the warm
cake; spoon ¼ 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.
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