You can serve this cake naked, or with strawberries in a glaze or with ice cream. Heck throw it all on there and add some whipped cream too if you wish. Either way you can't go wrong and will love this simple buttery glazed cake.
It travels well and stands up on a hot Summer day for a Bar B Q or a picnic. I could not begin to count how many times that I have made this treasure. I found this recipe in the Valley Elementary cookbook that I was in charge of publishing many years ago. It was not until years later that I found out that it was a Pillsbury Bake -Off winner. I have made this for numerous cake raffles and bake sales throughout the years. As an added treat I always gave the printed recipe with it. Passing on the recipe adds a nice sweet unexpected touch.
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk*
- 1 cup unsalted butter, softened *
- 2 tsp. vanilla or rum extract*
- 4 eggs, beaten
You will need a tube pan for this cake or you may use two 9 x 5 x 3 inch pans. Preheat oven to 325 degrees. Generously grease and flour pan or use Pam cooking spray. Blend all ingredients together on a low speed with your mixer until moistened. Beat for 3 minutes on medium speed. Pour into greased pan and bake for 55 to 70 minutes or until cake tester comes out clean and cake is golden brown. Immediately pour hot glaze over the top and cool on a wire rack for 30 minutes.
- 3/4 cup extra fine sugar
- 3 Tbsp. water
- 1/3 cup unsalted butter*
- 1 tsp. of vanilla extract or rum extract*
In a small saucepan combine sugar, butter and water. Heat until butter melts. You want to make sure that the sugar crystals are melted so that it will not feel gritty on your teeth when you eat it. This is where the extra fine sugar comes in handy because it melts so easily. Whisk it occasionally until sugar is melted. Pour immediately over hot cake fresh out of the oven. After cake has cooled for 30 minutes I like to invert it onto a plate from the pan and then invert it again onto my cake plate. That way it looks so much prettier seeing the top of the cake instead of the bottom.
* Please only use butter for this recipe if you want the best flavor and results.
* I have only used vanilla extract on my cake but that is only because I do not like rum flavor. Please by all means use rum extract if you like that flavor. You can't go wrong.
* You may make your own buttermilk by adding 1 Tbsp of white vinegar, stir well and wait 5 - 10 minutes at room temp.