Must be a family favorite. I\u2019ve made this over 50 times. Carefully wrapped in cling film, then placed back in the pan and wrapped again, they have made numerous FedEx trips to college.<\/p>\n
Cake<\/strong><\/p>\n Butter Sauce<\/strong><\/p>\n Note:<\/strong> I have made this with store bought buttermilk,<\/strong> regular milk<\/strong> with 1 TBS of white vinegar<\/strong> added, and Saco buttermilk powder<\/strong>. I prefer the Saco,<\/strong> but all choices work. For Saco,<\/strong> add 1\/4 cup Saco buttermilk powder<\/strong> to dry ingredients<\/strong> and 1 cup water<\/strong> to wet ingredients.<\/strong><\/p>\n Preheat oven to 325\u00b0F. (High Altitude 350\u00b0F)<\/p>\n Mix:<\/strong><\/p>\n Generously grease<\/strong> (with shortening<\/strong> or butter,<\/strong> NOT cooking spray) and lightly flour<\/strong> a 10 inch fluted Bundt pan. Don’t skimp on this or the cake will stick to even the best non-stick pan!<\/p>\n In a stand mixer bowl, mix the dry ingredients<\/strong> on low speed for a few seconds to blend.<\/p>\n Add in the wet ingredients.<\/strong> Beat on slow until mixed then beat for 3 minutes at medium speed. Taste the batter!<\/strong> I found out that I had skipped the sugar<\/strong> one time by tasting before it was too late.<\/p>\n Pour batter<\/strong> into prepared pan.<\/p>\n Bake in preheated oven for 50 \u2013 60 minutes, or until a wooden toothpick inserted into center of cake<\/strong> comes out clean.<\/p>\n To Make Butter Sauce:<\/strong><\/p>\n In a saucepan combine the remaining sugar, butter,<\/strong> and water;<\/strong> heat until the butter<\/strong> melts. Remove from heat and stir in 2 tsp vanilla.<\/strong><\/p>\n While cake<\/strong> is still hot and in the pan, prick deeply at one-inch intervals with a long-tined fork. Slowly pour \u00be cup sauce<\/strong> over cake<\/strong> so that it drains into holes. Cool upright in pan for 5 minutes. Invert onto serving plate. Brush with remaining sauce<\/strong> to glaze.<\/strong> Let cool completely before covering.<\/p>\n You may let stand overnight, as this cake<\/strong> is even better with age. To send it to a college student or other cake-deprived<\/strong> individual, wrap the glazed<\/strong> and cooled cake<\/strong> with plastic wrap, return it to the Bundt pan, and wrap with more plastic wrap to keep the cake<\/strong> from falling out of the pan. Cushion all around with packing foam in a sturdy mailing box.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 to 12 slices Recipe from Pillsbury Kitchens\u2019 Family Cookbook Must be a family favorite. I\u2019ve made this over 50 times. Carefully wrapped in cling film, then placed back in the pan and wrapped again, they have made numerous FedEx trips to college. Cake 3cups unbleached all-purpose flour 2cups white sugar 1tsp salt 1tsp baking powder \u00bdtsp baking soda 1cup buttermilk or water if using buttermilk powder 1cup softened butter 2tsp vanilla extract 4eggs Butter Sauce 1cup white sugar…<\/p>\n\n
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\nHIGH ALTITUDE<\/strong> – Above 3,500 feet: Decrease sugar<\/strong> in cake to 1\u00be cups increase buttermilk<\/strong> to 1 cup plus 2 TBS. Bake at 350\u00b0F for 50 to 60 minutes.<\/p>\n