KENTUCKY BUTTER CAKE
Make and share this Kentucky Butter Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Dessert
Time 1h50m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- To make batter: In a large beater bowl cream the butter.
- Gradually add the sugar; creaming until light and fluffy.
- Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
- Add milk and blend thoroughly.
- NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
- STIR AND LET SIT FOR 5 MINUTES.
- In a small bowl combine flour, salt, powder and soda.
- Add to batter all at once and beat for at least 10 minutes.
- Batter will be very thick and creamy.
- Stir in vanilla.
- Generously grease 10" inch bundt pan.
- Turn batter into pan.
- Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
- Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
- Do not boil!
- Remove from heat and add vanilla.
- Let cake sit on a rack for 5 minutes after baking.
- Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
- Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
- Cool completely before removing from pan.
- If desired sprinkle with icing sugar before serving.
Nutrition Facts : Calories 5778.7, Fat 255, SaturatedFat 153.9, Cholesterol 1363.9, Sodium 5332.7, Carbohydrate 806.3, Fiber 10.1, Sugar 517, Protein 74.5
KENTUCKY LACE CAKES
These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!
Provided by ohibble
Categories Whole Grain Pancakes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
- Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
- Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 15.5 g, Cholesterol 30.1 mg, Fat 3.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 259.8 mg, Sugar 2.1 g
KENTUCKY LACE CAKES
These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!
Provided by ohibble
Categories Whole Grain Pancakes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
- Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
- Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 15.5 g, Cholesterol 30.1 mg, Fat 3.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 259.8 mg, Sugar 2.1 g
KENTUCKY LACE CAKES
These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!
Provided by ohibble
Categories Whole Grain Pancakes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
- Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
- Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 15.5 g, Cholesterol 30.1 mg, Fat 3.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 259.8 mg, Sugar 2.1 g
KENTUCKY LACE CAKES
These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!
Provided by ohibble
Categories Whole Grain Pancakes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
- Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
- Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 15.5 g, Cholesterol 30.1 mg, Fat 3.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 259.8 mg, Sugar 2.1 g
KENTUCKY GRIDDLE CAKES
I am not really sure why these are called Kentucky griddle cakes. When we lived in KY, I can't ever recall eating them. I got this recipe years ago when we lived in Kansas, actually. These are really good cornmeal pancakes. You may use white cornmeal too, but the yellow gives this a nice color.
Provided by HeatherFeather
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
- Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
- Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
- Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
- Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
- Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
- NOTE: If batter is too thick, add a little more buttermilk.
- Serve with warm syrup.
KENTUCKY FUNERAL CAKE
Provided by Florence Fabricant
Categories brunch, dessert
Time 1h40m
Yield 1 large cake
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter and flour a 9-inch springform pan.
- Sift together the flour, baking powder and salt. Set aside.
- In a bowl cream together the butter and sugar. Add the eggs one at a time and beat thoroughly. Fold in the flour mixture alternately with the milk. Stir in vanilla.
- Pour into prepared pan and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake 60 to 70 minutes longer, until the cake is brown and a cake tester comes out clean. Cool on a rack for 10 minutes, then unmold and continue cooling.
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