Last night Bill and I went out to dinner with our son, his wife, and their two daughters, ages 5 and 3. Both of them are dealing with colds, so their appetites weren’t necessarily up to par. Nevertheless, here is what they ate for dinner:
Yes, ladies and gentlemen, their dinner consisted of eight or nine packages of butter. They started out with bread-and-butter, and then I guess they just figured the bread slowed them down.
Being the nana, I pretended to act shocked. The truth is, were I but 55 years younger, I would also eat plain butter.
Kentucky Butter Cake
3 c. flour
2 c. sugar
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 c. buttermilk
1 c. butter
2 t. vanilla
3/4 c. suguar
1/3 c. butter
3 T water
2 t. vanilla
Preheat oven to 325 and grease and flour a 10 in. bundt pan.
Mix together the flour, 2 c. sugar, salt, baking powder, and baking soda. Blend in the buttermilk, 1 c. butter, 2 t. vanilla and 4 eggs. Beat for 3 min. at medium speed, and pour batter into prepared pan. Bake for 60 min. or until a wooden toothpick inserted into the center comes out clean. While still warm, poke holes in the cake using toothpicks or a fork. Let cake cool completely.
In a saucepan, combine the remaining 3/4 c. sugar, 1/3 c. butter, 2 t. vanilla, and the water. Cook over medium heat until melted and combined, but don’t boil.
Once cake is completely cool, pour sauce over the entire thing.