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Kentucky Butter Cake
This recipe takes a standard vanilla pound cake and adds a delicious butter rum glaze for an easy dessert
Ingredients
Cake
- 3 cup flour spooned and leveled
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cup sugar
- 1 cup butter softened to room temperature
- 4 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk
Glaze
- 1/2 cup butter
- 3/4 cup sugar
- 3 tbsp dark rum (or spiced rum, brandy, or water)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan liberally with butter, getting in all the grooves. Dust thoroughly with flour, discarding any excess.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda for the cake.
- In another large bowl with an electric mixer, cream together the sugar and butter until light and fluffy, about 3 minutes. Add the eggs in, one at a time, beating well each time. Add the vanilla and almond extract.
- Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Pour batter into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- For the glaze: in a saucepan, warm the butter, sugar, and rum over medium heat until just gently bubbling (do not boil), stirring to dissolve sugar. Remove from heat and stir in vanilla.
- Using the thin end of a chopstick, poke holes in the cake while still warm, about 3/4 of the way down. Slowly pour the sauce all over the cake making sure it gets in those holes and waiting for it to absorb before pouring more. (If the glaze pools on the surface, poke more holes to help it sink in.)
- Allow the cake to cool completely in the pan. Then loosen the sides with a dull knife and gently invert onto a serving plate. Slice and serve.
