Kentucky Butter Cake!

  

The Kentucky Butter Cake is pretty much just what the name says it is.  It's a really good buttery pound cake that gets kicked up another notch, as we in Kentucky are known for doing, by adding a buttery glaze to it.

Now I know most areas have pound cakes of various types...sour cream, cream cheese, but in Kentucky we don't mess around, we just go big on the butter and sugar.

This isn't a complicated cake or a flamboyantly beautiful cake.  It's not stacked to the ceiling or frosted with a really fantastic 7 minute frosting that only the best cooks even attempt. However, it's a Kentucky gem.

I have been meaning to make this cake for some time now, well ever since I started this blog, nine months ago, but it just kept getting pushed to the back burner for some reason.  Then the other day, a sweet lady wrote to me and said she was searching for a certain type of butter cake that she wanted to make for a friend of hers who was ill.

 His grandmother used to make it for him years ago. She said she had tried with no success several times and she just could not figure out what he wanted.

 So I asked her to ask him what type of pan it was baked in and she said he pulled out her Bundt pan.   Hmmm...I thought I might know the answer, so I asked her where he was from or actually where grandmother was from, and she said Central Kentucky.

That did it!  I knew he was talking about the Kentucky butter cake.  So, I decided I needed to make this and post it so this gentleman could get his Kentucky butter cake when he gets out of the hospital this time.   I hope he enjoys it!

 Here is what you will need for this cake:

1 cup butter, softened (2 sticks)
2 cups sugar
4 eggs
1 cup buttermilk
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 tsp. butter flavoring (optional) I used Watkins

Glaze
1/2 cup butter (1 stick)
1 cup sugar
1/4 cup water
1 Tablespoon vanilla
1 tsp. butter flavoring (optional)

Preheat oven to 325 degrees.

In a large mixing bowl cream butter and sugar together. Add eggs one at a time. Mix in buttermilk, flour, baking soda, baking powder, salt, vanilla, and butter flavoring if you are using it.  Mix well, but don't over mix. 

Pour into a Bundt pan or a tube pan that has been liberally sprayed with nonstick spray for baking that contains flour or butter and flour the pan.  Do this very well cover all or this cake might stick.

Place in the oven for 60-65 minutes.  A pick inserted in the middle should come out clean.

To make the glaze, melt the butter with the sugar and water over low heat just until the butter is melted and the sugar is dissolved.  Add the vanilla and the butter flavoring. 

With a wooden skewer or a fork with large tines, poke holes in the cake while it's still in the pan. Slowly pour the warm glaze over the cake.  It will gradually settle into the cake completely.  Let the cake sit in the pan and cool.  When it's cool, run a sharp knife around the edges of the pan just to loosen it.  Do the center of the pan also. 

Gently turn the cake out onto a cake plate.

Kentucky Butter Cake!  It's just wonderful!!!



Egg Nog Pound Cake!

I have had several requests for a good recipe for this "Egg Nog Pound Cake"!  Even if you are not a huge lover of egg nog, you will still enjoy this cake, because it doesn't taste exactly like the drink that is so common during the holidays.  

We have always been more of the boiled custard drinkers in my family during holidays, instead of egg nog, but egg nog really is good to bake with for cakes and cookies. 

 Feel free to use your own homemade nog in this recipe or buy a good brand at the grocery.  They usually stock it during the holidays in the refrigerator section.  

I used one made by Southern Comfort in vanilla spice flavor and I must say it was one of the best store bought egg nogs I have ever tasted. 

 Here is what you will need for this cake:

1 cup butter, softened

1/2 cup oil (vegetable or canola)

3 cups sugar

6 large eggs

3 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1  1/2 cups cold egg nog

1 tsp. lemon extract

1 tsp. vanilla extract

2 Tbs. of good Kentucky bourbon (optional, if you do not use it, add an extra teaspoon of vanilla)

2 cups coarsely chopped pecans, divided

Egg Nog Glaze

2 cups powdered sugar

5 Tbs. egg nog

1 tsp. vanilla

1/2 tsp. nutmeg

***You can substitute 1 tablespoon of bourbon for 2 tablespoons of the egg nog in the glaze, if you like the flavor it gives and you are not serving children. 

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and oil for about 2 minutes.  Gradually add in sugar and beat for about 5 more minutes.  Add the eggs, one at a time and beat after each one just until the yellow disappears.

In another bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Gradually add flour mixture to butter mixture, alternating with egg nog and ending with the flour.  Mix on low speed just enough to blend all ingredients.  Stir in flavorings and bourbon (if using) and 1 cup of the pecans). 

Generously grease a Bundt pan or a 10-inch tube pan. Several of you have mentioned my use of Temptations bakeware lately and I must admit I am hooked. I used my Temptations Bundt pan for this and I love it!  I still spray it with the nonstick spray though even though they say with Temptations you don't have to.  With a cake like this, you do need to.  The nonstick baking spray with flour, like Baker's Joy, works great for this. 

 Pour the batter in the pan and be sure to spread evenly.  Place in the oven and bake for 1 hour and 10 to 15 minutes.   After 45 minutes, you may need to loosely lay a piece of foil over the top to prevent from browning too much.   Test with a pick inserted in the center and when it comes out clean, the cake is done.  This is a dense cake and may appear to be done, but still need baking a bit more in the center, so it's best to test with the pick.

Remove from oven and allow to cool on the counter in the pan for at least an hour before turning out onto a cake plate.  It's best to take a sharp knife and run just around the edges to loosen first.

Cool completely before adding the glaze.

To make the glaze, mix the powdered sugar and egg nog in a bowl until smooth. Stir in the vanilla and nutmeg. 

Drizzle over the cake and sprinkle the other cup of chopped pecans over the top.





 

Lemon Cream Cheese Pound Cake!

As I have said before, I love anything lemon and I also love anything with cream cheese in it, which makes this "Lemon Cream Cheese Pound Cake" perfect for me!!!  This is such a good cake and it is so easy, you won't believe it!

Anything lemon just seems so right for Spring and this cake is like a slice of sunshine...something we are all wanting to enjoy more of after the dreary winter months!    

This makes a great coffee cake or breakfast cake!   It disappeared way too fast at our house!  

Here is what you will need:

1 (8 oz.) pkg. cream cheese (softened to room temperature)

1 cup milk

1 (15.25 oz.)  lemon cake mix

1 (3 oz.) box lemon gelatin

4 eggs

1 tsp. vanilla  

Glaze

2 cups confectioners sugar

2 - 3 Tbs. fresh lemon juice

Preheat oven to 350 degrees.   Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth.   Add the milk and mix until it's incorporated and light and fluffy.   Add in the cake mix, gelatin and eggs and beat for 2 minutes. 

 

Spray a 10 cup Bundt pan with baking spray.  Pour the batter evenly in the pan.  Place in the oven and bake for 55 to 60 minutes.  Check with a pick inserted in the center.  When it comes out clean, take the cake out of the oven.  Don't overbake this or it will dry it out!  Cool in the pan for about 15 minutes then invert onto a cake plate.

Mix the confectioners sugar and the fresh lemon juice in a bowl until smooth and then drizzle evenly over the cake!   Don't skip this step.  The glaze just makes this cake!  

Slice, serve and enjoy the compliments!   

Lemon Poppy Seed Pound Cake!

I love a good, moist pound cake and anything lemon so this "Lemon Poppy Seed Pound Cake" was one I really enjoyed!   It's light and just sweet enough with that little lemon zing!  Here is what you will need to make this yummy cake:

1 (16.5 oz.)  pkg. lemon cake mix

1(5.1 oz.) pkg. instant lemon pudding mix

3/4 cup water

1/2 cup canola oil

4 large eggs

1 tsp. lemon extract

1 tsp. almond extract

1 tsp. vanilla extract

1 Tbs. poppy seeds

1 cup confectioners sugar

1 Tbs. lemon juice

Preheat oven to 350 degrees.

In a large mixing bowl combine the cake mix and the dry pudding mix.  Add the water, oil, eggs, and the extracts.  Beat on low until combined then beat 2 minutes on medium speed.  Stir in the poppy seeds. 

Spray a 12 cup bundt pan liberally with nonstick baking spray.  I like Bakers Joy!  Pour the batter in the pan and place in the preheated 350 degree oven.   Bake 50 - 60 minutes or until a pick inserted in the center comes out clean.   Remove from oven and allow to cool for 10 minutes before inverting on a cake plate. 

Combine the confectioners sugar and lemon juice until smooth.  Drizzle over the cake! 

This is so moist and yummy!





Brown Sugar Bourbon Pound Cake!

This is a really simple pound cake with a Kentucky influence (the 1/2 cup of bourbon...lol), but it makes a very elegant presentation.   This pound cake is good served by itself or with a scoop of ice cream or some nice sweetened fresh fruit!   Here is what you will need for this cake: 

1 cup butter, softened (2 sticks)

1/2 cup shortening

2 cups light brown sugar

1 cup white sugar

5 large eggs

1 (5 oz.) can evaporated milk

1/2 cup good bourbon

3 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

2 tsp. vanilla flavoring

1/4 cup confectioner's sugar (for topping)

Preheat oven to 325 degrees. 

Beat the butter and shortening with an electric mixer.  A heavy duty stand mixer works best for this cake.  Gradually add the brown sugar and white sugar and beat until it's creamy.  Add eggs one at a time and beating after each addition.

In a separate bowl stir together the evaporated milk and bourbon.   In another bowl, sift together the flour, baking powder and salt. 

Add the flour mixture and the milk/bourbon mixture a little at a time to the butter and egg mixture, alternating between the two and ending with the flour.  Add in the vanilla and beat on low just until it is all blended.   Do not over mix this cake or for too long. 

Spray a 12 cup Bundt pan with nonstick baking spray that has flour in it.  I prefer Baker's Joy.   You can also grease it with shortening and then flour it.   I just have the best results with the Baker's Joy and it's much easier.    Pour the batter in the pan and place on the center rack in a 325 degree oven.  Bake for 65 to 70 minutes or until a pick inserted in the center comes out clean.

Remove from oven and allow to cool in the pan for 15 to 20 minutes. 

 Turn out onto a cake plate and when it's completely cool sprinkle the top lightly with confectioners sugar.

Serve plain or...

Or with fruit or a scoop of your favorite ice cream!

Old Fashioned Chocolate Pound Cake!

 

 

 

I love a good pound cake and I also love a good chocolate anything, so a "Chocolate Pound Cake" is just a wonderful thing to me!  This recipe is so moist and has just the right amount of chocolate and with the old fashioned chocolate glaze it tastes so good!   You have to try this one! 

 

Here is what you will need:

 

1/2 cup butter

1/2 cup oil (vegetable or canola)

1/2 cup cocoa powder

2 1/2 cups sugar

4 eggs

2 tsp. vanilla

1 tsp. almond flavoring

3 cups all  purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

6 oz. semisweet chocolate chips

 

Glaze

1 cup semisweet chocolate chips

1/4 cup half and half cream

1/4 cup butter

1 cup confectioners sugar

1 tsp. vanilla

1/2 tsp. almond extract

1/4 cup chopped almonds

 

Preheat oven to 325 degrees. 

 

In a large mixing bowl, sift together the flour, baking powder, salt, and cocoa powder. 

 

In a separate bowl beat the butter, oil, and sugar together.   Add the eggs and then the sour cream.   Add this to the dry ingredients and mix. Add vanilla and almond flavorings.  Fold in the chocolate chips. 

 

Spray a 10 cup Bundt pan with nonstick baking spray or butter and flour it well.   Pour the batter evenly into the pan and place in the oven.  Bake for 75 to 90 minutes or until a pick inserted in the center comes out clean. 

 

Remove from the oven and allow to sit in the pan for about 10 minutes, then turn out onto a cake plate. 

 

To prepare the glaze, microwave the chocolate chips and butter until the chips are melted.  Stir in the half and half until smooth.  Heat a bit more if needed.  Stir in the confectioner's sugar, vanilla and almond flavorings until smooth.  

 



Pour the glaze over the cake and then sprinkle with the almonds! 

 





Slice and serve! 

 

If you are a chocolate lover, like me, this cake can be dangerous and you might need somebody to take it away from you!

Coconut Pound Cake!

If you love coconut cake, but you sometimes shy away from making the layered stack ones with the cooked and beaten frosting that takes so much time, like  Mama's Southern Coconut Cake!, then this easy "Coconut Pound Cake" is the answer!   This is a delicious cake that has all of the flavor of a coconut cake and it smells heavenly!   Here is what you will need for this cake:

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup shortening

2 cups sugar

5 eggs

1 cup buttermilk

1 1/2 tsp. coconut extract

1 tsp. vanilla

1 (7 oz.) can of flaked coconut

Glaze

2 cups powdered sugar

5-6 Tbs. half and half (you can use milk)

1 tsp. coconut extract 

Preheat oven to 350 degrees.

Sift flour, baking powder, baking soda and salt together. 

Cream the shortening and sugar together in a mixing bowl until light and fluffy.   Add eggs one at a time, beating after each addition.   Add the buttermilk and the dry ingredients mixing after each addition. 

Stir in the coconut, coconut extract and vanilla.    Spoon into a tube pan or a Bundt pan that has been sprayed well with nonstick baking spray.   The baking spray with flour in it is best for baking.

Bake in a 350 degree oven for 50 to 60 minutes or until a pick inserted in center comes out clean.

Invert onto a cake plate.  Stir the ingredients together in a bowl for the glaze.  Poke holes in the cake with a wooden pick and drizzle the glaze over the cake.  

This is  a really moist cake that just gets more moist as it sits!