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| Mary Oppenhiemer's Butter Cake |
"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you."
Ingredients :
- 2 cups white sugar
- 1 cup unsalted butter
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 cup buttermilk
- 2 cups packed brown sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
- Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
- Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
- To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.
Notes :
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