Butter Poke Cake With Butter Glaze

14-16
Servings
20m
Prep Time
65-70m
Cook Time
1h 25m
Ready In


"Dense moist and very buttery."

Original recipe yields 14-16 servings
OK
  • FOR BUTTER SAUCE

Nutritional

  • Serving Size: 1 (133.9 g)
  • Calories 476
  • Total Fat - 22.1 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 113.7 mg
  • Sodium - 370 mg
  • Total Carbohydrate - 64.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 44 g
  • Protein - 5.5 g
  • Calcium - 63.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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