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Blue-Ribbon Butter Cake Recipe

Blue-Ribbon Butter Cake Recipe

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 YIELD:12-16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons 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 almond extract
  • 1-1/2 teaspoons vanilla extract

Directions

  • 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-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.
  • 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 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.

Nutritional Facts

1 serving (1 slice) equals 410 calories, 19 g fat (11 g saturated fat), 100 mg cholesterol, 344 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Blue-Ribbon Butter Cake

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MY REVIEW
Reviewed May. 5, 2016

"Wonderful cake but allergies to almond prevent using flavoring so I grated 2 Tablespoons of lemon zest and added to syrup while cooking. Wow it's awesome next time I will try lime zest. Thank you thank you for sharing you wonderful find. ;-)"

MY REVIEW
Reviewed Feb. 22, 2016

"This is so good, I could eat the whole cake! The butter sauce is amazing, and the almond extract compliments it wonderfully, I didn't change a thing. Definitely a keeper.

Thank you for sharing this one."

MY REVIEW
Reviewed Feb. 10, 2016

"This cake is amazing and exceeded my expectations. It is very versatile - we ate it alongside jambalaya for dinner & then ate it with sausages for breakfast the next morning. Would also be a great cake to serve with soup. Love!"

MY REVIEW
Reviewed Dec. 8, 2015

"my grandmother made this cake and she used cocoa and a chocolate fudge icing. It was so good"

MY REVIEW
Reviewed Nov. 4, 2015

"This is a recipe that we know as Kentucky Butter cake. Delicious. Also great if made in individual ramekins as it gives each serving the crusty edges."

MY REVIEW
Reviewed Jul. 1, 2015

"This cake is wonderful and my whole family loves it. Would it be possible however to add coco powder to the flour mixture to make it chcocolate"

MY REVIEW
Reviewed May. 20, 2015

"Is such a nice and wonderful cake, easy to bake.I believe it will be more nice if decorated with butter"

MY REVIEW
Reviewed May. 18, 2015

"Really good. Loved the flavor. Would be nice served with fresh strawberries sliced and blueberries."

MY REVIEW
Reviewed Apr. 20, 2015

"Pretty good butter cake. It was an easy dessert, but not extremely sweet. It was good, it would go good with a cup of coffee."

MY REVIEW
Reviewed Apr. 15, 2015

"Cake was moist with lots of flavor"

MY REVIEW
Reviewed Apr. 14, 2015

"delicious! everyone at the party loved it!"

MY REVIEW
Reviewed Feb. 21, 2015

"It's kind of difficult to find buttermilk were I live so what can I use as a substitute? Thanks..... Can't wait to try this recipe.

Update: Made it and turned out GREAT. I found out on buttermilk substitute issue so all is good. One table spoon lemon juice in one cup fresh milk, wait a few minutes and you have a buttermilk subtitute.
For tscroggie... Cakes falls in... Don't open the oven until cakes is done. Make sure that you are using fresh products. Cream butter & sugar until LIGHT and FLUFFY, this is very important."

MY REVIEW
Reviewed Feb. 20, 2015

"My bundt cake always falls in. Is there anything I can do to prevent this? Otherwise it was really good! Very rich!"

MY REVIEW
Reviewed Feb. 18, 2015 Edited Feb. 21, 2015

"It's kind of difficult to find buttermilk were I live so what can I use as a substitute? Thanks..... Can't wait to try this recipe.

Update: Made it and turned out GREAT. I found out on buttermilk substitute issue so all is good. One table spoon lemon juice in one cup fresh milk, wait a few minutes and you have a buttermilk subtitute.
For tscroggie... Cakes falls in... Don't open the oven until cakes is done. Make sure that you are using fresh products. Cream butter & sugar until LIGHT and FLUFFY, this is very important."

MY REVIEW
Reviewed Feb. 4, 2015

"Exellent cake. Family love it."

MY REVIEW
Reviewed Jan. 4, 2015

"This is very good and also easy to make. Simple dessert. I will make it again."

MY REVIEW
Reviewed Dec. 31, 2014

"So moist and delicious"

MY REVIEW
Reviewed Dec. 18, 2014

"May I use selfrising flour?"

MY REVIEW
Reviewed Nov. 19, 2014

"Absoutley delicious. Tastes like my mamaw's"

MY REVIEW
Reviewed Nov. 17, 2014

"Instead of the almond I used orange extract. I also used milk instead of the buttermilk. Worked out just fine! :)"

MY REVIEW
Reviewed Oct. 30, 2014

"I made this Butter Cake last night and can't keep my hands off it. It's the most wonderful cake I have ever made. Thanks so much."

MY REVIEW
Reviewed Oct. 22, 2014

"I used brown sugar and maple extract in the butter sauce it was so moist and delicious and only had to bake 60 min"

MY REVIEW
Reviewed Oct. 6, 2014

"This is a good, simple pound cake recipe. It's very moist and baked perfectly. I just didn't find that it had a lot of flavor. I didn't have any Almond Extract so I substituted for Lemon (which is my favorite) so it was okay. It will not be my "go to" pound cake recipe since I find that the 7up Pound Cake recipe has better flavor. I thought that the butter sauce would be overly sweet but it wasn't. This is not an overly sweet cake which is a good thing. If I make it again, simply because it used all ingredients that are always on hand, I would add more vanilla extract to the batter."

MY REVIEW
Reviewed Oct. 1, 2014

"I am not much of a baker, nor am I much into sweets. So when I made this recipe, I forgot to adjust for high altitude (5,000 ft). I also didn't have any almond or vanilla extract on hand. The cake rose and then fell. I thought I had a disaster on my hands. But, OMG, I turned it out onto a plate, and it was beautiful. And, since I didn't do the butter sauce, I am just eating the cake plain. I swear that it tastes just like pound cake, but without having to use all the eggs and stuff. I will make this again with the butter sauce one day, and make sure I shop for the extracts first, too. :)"

MY REVIEW
Reviewed Jul. 15, 2014

"I have made this cake twice, once with butter milk ,& once with 2% milk. I add a little vegetable oil and it turned out great. I gave it to a friend of mind, she said it was fantastic."

MY REVIEW
Reviewed Jul. 11, 2014

"Served at church and it was gone."

MY REVIEW
Reviewed Jul. 8, 2014

"Simple and delicious!!! Love it!"

MY REVIEW
Reviewed May. 17, 2014

"Perfect! I baked at 325 for 65 minutes and it was just right. Was concerned about the butter sauce being too sugary, but it works. Very good pound cake!"

MY REVIEW
Reviewed May. 16, 2014

"This looks like my grandmother's delicious pound cake...gonna have to try it."

MY REVIEW
Reviewed May. 15, 2014

"This cake is AMAZING!! I made it tonight and I couldn't wait to try it after dinner. I wanted to eat the whole thing! I did take it out of the pan and put it on a plate to put the glaze on. I love the hint of almond extract in the glaze. This will be a recipe I will keep coming back to, and better yet, it doesn't need ANY changes."

MY REVIEW
Reviewed May. 15, 2014

"Can you put this into loaf pan and bake? I also like the idea of pouring the glaze into the baking pan then removing. Sounds like it makes a more soaked cake."

MY REVIEW
Reviewed May. 15, 2014

"I have this same recipe called "Kentucky Butter Cake" (except did not have the almond extract). Also, you left in in the pan and poured the sauce over it after poking the holes and pulling it away from the sides of the pan so that it covered the outside of the cake. I've made it numerous times over the years and always received compliments."

MY REVIEW
Reviewed May. 15, 2014

"My grandmother used to make this exact cake. The only ting she did different is she made caramel icing to put on it. I have made the cake many times and it is simply delish. Good in the morning with a cup of coffee or after dinner for dessert. YUM"

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