Brenda Carnes' Kentucky Butter Cake
Kentucky Butter Cake is a moist, sweet treat with rich butter flavor and a hint of rum, perfect for celebrations or dessert gatherings.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, then stir in rum extract.
- In a separate bowl, mix dry ingredients: flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
- Beat the batter for 3 minutes until smooth.
- Pour the batter into a greased and floured 12-cup tube pan.
- Bake in a preheated 325°F (163°C) oven for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately top the hot cake with Butter Sauce.
Tips & Substitutions
For a moist cake, ensure your butter is softened but not melted. You can substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar for a similar tang. If you prefer, use a different extract like vanilla or almond for a unique flavor twist. Make sure to beat the batter thoroughly to incorporate air, ensuring a light texture.
Serving Suggestions
Serve the cake warm or at room temperature, drizzled with the buttery sauce right after baking for a decadent finish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a fresh fruit salad or a slice of Classic Pumpkin Pie for a festive touch.
Storage & Reheating
Store leftover Kentucky Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda Carnes' Kentucky Butter Cake contains roughly 170 calories, with 4g protein, 19g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 919mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
While plain flour is recommended for the best texture, you can experiment with cake flour for a lighter crumb. Just remember to adjust the measurements slightly, as cake flour is finer and less dense than all-purpose flour.
Is it possible to make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then store it in an airtight container. Reheat slices with the butter sauce before serving for the best flavor and warmth.
What can I use instead of rum extract?
If you prefer not to use rum extract, you can substitute it with vanilla extract for a different flavor profile. Alternatively, a combination of almond extract and a bit of vanilla can mimic the complexity of rum while adding a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).