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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Now that I've retired from teaching, I have more time to bake. This cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped - once people taste it, they won't go back to their other recipes. &mdashGracie Hanchey, De Ridder, Louisiana Ingredients:
1 cup butter, softened |
2-1/2 cups sugar |
4 eggs |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1 cup buttermilk |
1 teaspoon vanilla extract |
confectioners' sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with buttermilk and beat well. Stir in vanilla.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.
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