Directions:
- Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5213.74 Kcal (21829 kJ) | ||
| Calories from fat | 2537.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 281.97g | 434% | |
|---|---|---|---|
| Cholesterol | 1778.58mg | 593% | |
| Sodium | 601.71mg | 25% | |
| Potassium | 1065.3mg | 23% | |
| Total Carbs | 594.67g | 198% | |
| Sugars | 300.67g | 1203% | |
| Dietary Fiber | 11.25g | 45% | |
| Protein | 83.19g | 166% | |
| Vitamin A | 3mg | 101% | |
| Iron | 9.8mg | 54% | |
| Calcium | 441mg | 44% | |
| Amount Per 100 g | |||
| Calories | 371.45 Kcal (1555 kJ) | ||
| Calories from fat | 180.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.09g | 434% | |
|---|---|---|---|
| Cholesterol | 126.71mg | 593% | |
| Sodium | 42.87mg | 25% | |
| Potassium | 75.9mg | 23% | |
| Total Carbs | 42.37g | 198% | |
| Sugars | 21.42g | 1203% | |
| Dietary Fiber | 0.8g | 45% | |
| Protein | 5.93g | 166% | |
| Vitamin A | 0.2mg | 101% | |
| Iron | 0.7mg | 54% | |
| Calcium | 31.4mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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