Time 1h15m Yield 16 servings. Number Of Ingredients 15 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the 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., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Time 2h Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees Fahrenheit. Generously grease a 10-inch Bundt pan. In a large bowl, sift together flour, salt, baking powder, and baking soda. In a separate large bowl, add 1 cup of butter and 2 cups of sugar. Beat at medium-high speed until the mixture is light yellow and fluffy, about 3 to 4 minutes. (This process is called creaming the butter and sugar.) Beat in the eggs one at a time. Add the vanilla extract. Pour the dry ingredients and the buttermilk, alternatingly, into the butter-sugar-egg mixture. Beat for about 1 to 2 minutes at low speed, or just until the ingredients are well-combined. Pour the batter into the greased pan. Bake for 60 minutes. To test for doneness, stick the center of the cake with a toothpick. If it comes out clean, it’s done baking. Leave the cake in the pan. Using a fork or knife, poke holes in the warm cake. Make the butter sauce while the cake is baking. In a saucepan over medium heat, combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and water. Stir until the mixture is combined, but do not let the mixture come to a boil. Pour butter sauce over the warm cake. Let the cake cool completely before removing it from the pan. Slice and enjoy!
Time 1h50m Yield 1 Cake Number Of Ingredients 14 Steps:
To make batter: In a large beater bowl cream the butter. Gradually add the sugar; creaming until light and fluffy. Add the eggs all at once and beat at HIGH until thick and creamy–at least 5 minutes. Add milk and blend thoroughly. NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP. STIR AND LET SIT FOR 5 MINUTES. In a small bowl combine flour, salt, powder and soda. Add to batter all at once and beat for at least 10 minutes. Batter will be very thick and creamy. Stir in vanilla. Generously grease 10" inch bundt pan. Turn batter into pan. Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center. Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted. Do not boil! Remove from heat and add vanilla. Let cake sit on a rack for 5 minutes after baking. Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they’re thick). Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan. Cool completely before removing from pan. If desired sprinkle with icing sugar before serving.
Time 2h40m Yield 12 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Place pan on cooling rack. Immediately, in medium microwavable bowl, beat 8 oz cream cheese and the butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Beat in milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin enough to pour. With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour 30 minutes or until topping is set before serving. Store covered in refrigerator.
Time 1h15m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan. In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.) As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners’ sugar, if desired.
Time 1h50m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour. Mix flour, baking powder, and salt together in a bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Time 1h10m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 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 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.
