KENTUCKY FRUIT CAKE RECIPES
KENTUCKY BUTTER CAKE RECIPE | ALLRECIPES
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Yellow Cake
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch Bundt cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, CarbohydrateContent 71.1 g, CholesterolContent 117 mg, FatContent 22.6 g, FiberContent 0.8 g, ProteinContent 6.2 g, SaturatedFatContent 13.6 g, SodiumContent 467.4 mg, SugarContent 47.1 g
KENTUCKY BUTTER POKE CAKE RECIPE - BETTYCROCKER.COM
Part pound cake, part poke cake, Betty’s take on the Kentucky Butter Cake features an irresistible buttermilk cake, a homemade cream cheese glaze poured over top, and is finished with toasty almonds (and more glaze, of course).
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack.
- Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 50 g, CholesterolContent 75 mg, FatContent 4 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 33 g, TransFatContent 0 g
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