Butter Poke Cake With Butter Glaze
Recipe: #29243
March 20, 2018
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Labor Day, Mothers Day, Potluck, Thanksgiving, Vegetarian Butter/Margarine, Kosher Dairy, more
"Dense moist and very buttery."
Original is 15 servings
Ingredients
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- FOR BUTTER SAUCE
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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 by Step Method
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
No special items needed.
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