BUTTER BEATER RECIPES

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KENTUCKY BUTTER CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...



Kentucky Butter Cake Recipe - Food.com - Recipes, Food ... image

Make and share this Kentucky Butter Cake recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 1 Cake

Number Of Ingredients 14

1 cup butter, room temperature (do not substitute)
2 cups granulated sugar
4 large eggs
1 cup buttermilk (see note below) or 1 cup sour milk (see note below)
3 cups unsifted all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons hot water
1/4 cup butter
1 1/2 teaspoons vanilla

Steps:

  • To make batter: In a large beater bowl cream the butter.
  • Gradually add the sugar; creaming until light and fluffy.
  • Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
  • Add milk and blend thoroughly.
  • NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
  • STIR AND LET SIT FOR 5 MINUTES.
  • In a small bowl combine flour, salt, powder and soda.
  • Add to batter all at once and beat for at least 10 minutes.
  • Batter will be very thick and creamy.
  • Stir in vanilla.
  • Generously grease 10" inch bundt pan.
  • Turn batter into pan.
  • Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
  • Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
  • Do not boil!
  • Remove from heat and add vanilla.
  • Let cake sit on a rack for 5 minutes after baking.
  • Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
  • Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
  • Cool completely before removing from pan.
  • If desired sprinkle with icing sugar before serving.

Nutrition Facts : Calories 5778.7, FatContent 255, SaturatedFatContent 153.9, CholesterolContent 1363.9, SodiumContent 5332.7, CarbohydrateContent 806.3, FiberContent 10.1, SugarContent 517, ProteinContent 74.5

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER RECIPE - FOOD.COM



Traditional English Cumberland Rum Butter Recipe - Food.com image

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... “Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life.” Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.

Total Time 10 minutes

Prep Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 4

8 ounces unsalted butter
6 ounces soft dark brown sugar
8 -10 tablespoons dark rum
grated nutmeg or mixed spice

Steps:

  • Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
  • Tip in the sugar and rum and mix everything together.
  • Grate in nutmeg to taste, (or mixed spice) and mix again.
  • Place in a bowl, an earthenware bowl is traditional, then chill until required.
  • Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

Nutrition Facts : Calories 421.6, FatContent 30.7, SaturatedFatContent 19.4, CholesterolContent 81.3, SodiumContent 12.3, CarbohydrateContent 27.8, FiberContent 0, SugarContent 27.5, ProteinContent 0.4

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