Blue Ribbon Butter Cake (tasteofhome)


1 c butter, softened
2 c sugar
4 large eggs
2 t vanilla
3 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mix alternately with buttermilk, beating well after each addition. Pour into a greased and floured 10″ tube pan. Bake at 350°  F for 65 – 70 min or until a toothpick inserted in center comes out clean. Cool 10 min. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. Poke holes in the top of the warm cake; spoon 1/4 c sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 16 servings.

Butter Sauce

1 c sugar
1/2 c butter, cubed
1/4 c water
1 1/2 t almond extract
1 1/2 t vanilla

Combine sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.



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