March 20, 2018
Desserts, Cakes, Tube/Bundt,
Dairy, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Father's Day, Labor Day, Mother's Day, Potluck, Thanksgiving, Vegetarian, Butter/Margarine, Kosher Dairy, All Occasions more
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"Dense moist and very buttery."
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.
Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
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.
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.
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