Kentucky Butter cake in my unmarked Wagner Bundt pan. No sticking at all. Just wiped the pan out with a paper towel and its spotless!
Kentucky Butter Cake for Cast Iron
3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs
BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla
Directions:
Preheat oven to 325 degrees
Grease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.
In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speed
Pour the batter into prepared CI Bundt pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.
Preheat oven to 325 degrees
Grease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.
In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speed
Pour the batter into prepared CI Bundt pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.
Servings: 10-12
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