Creative Sisterhood and Kentucky Butter Cake – October column

October’s column is about the ten year anniversary of my Creative Sisterhood group. This group has become central to my life and I’m so thankful for it.

I shared a recipe from my personal files that is a group favorite – Kentucky Butter Cake. I am a huge fan of bundt cakes and make them often. A delicious cake doesn’t need icing to make it wonderful.

That said, the butter sauce on this is a delightful addition. I always put the cake plate inside a large platter to catch the extra sauce. It’s very runny, so you need something.

I will confess that we scoop up the extra butter sauce in the platter, too!

Kentucky Butter Cake

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 cup butter
2 teaspoons vanilla extract
4 eggs

Mix the flour, sugar, salt, baking powder and baking soda. Blend in milk, butter, vanilla and eggs. Beat and pour into greased and floured bundt pan.

Bake in 325 degree oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Let cool slightly, and put cake on serving plate.

Butter Sauce

In a saucepan combine:

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Cook over medium heat, until fully melted and combined, but do not boil.

Slowly pour sauce over cake. You can prick holes in the cake if you want it to seep in. The sauce is runny, so expect it to run over the edges. I set the cake plate inside a platter to catch the drips.