BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 10 minutes
Cook Time 01 hours 10 minutes
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 285 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 45g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BUTTERMILK CAKE WITH CARAMEL ICING - TASTE OF HOME
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 35 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
Nutrition Facts : Calories 419 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 63g carbohydrate (44g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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