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Vanilla Ring Cake

Vanilla Ring Cake
Yes, the amount is correct—you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.—Joan Hallford, North Richland Hills, Texas
12 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • DRIZZLE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy,
  • about 5 minutes. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, baking powder and
  • baking soda; add to the creamed mixture alternately with buttermilk,
  • beating well after each addition.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 55-65 minutes or until a toothpick inserted in the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • Combine the confectioners' sugar, vanilla and enough milk to achieve
© Taste of Home 2013

2 of 2

Vanilla Ring Cake (continued)

Directions (continued)

  • desired consistency; drizzle over cake. Yield: 12 servings.
Nutrition Facts: 1 slice equals 466 calories, 18 g fat (5 g saturated fat), 71 mg cholesterol, 132 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013