Table of Contents
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Ingredients
- 1 cup of melted butter
- 2 cups of glucose
- 4 big eggs, chilled
- 2 tablespoons puréed vanilla
- 3-quarts measuring cup of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
Butter Sauce
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- 1 cup of sugar
- 1/2 cup of cubed butter
- 1/4 cup of water
- 1/4 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the sugar and butter in a bowl until fluffy and light.
- Add eggs one at a time, beating well after each addition.
- Beat in the vanilla.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, and mix well.
- Pour the batter into a greased and floured 10-inch baking dish.
- Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- Run a knife around the edges and the center tube of the cake.
- Turn the cake out onto a rack set over waxed paper.
For the Sauce
- In a small saucepan, combine the sugar, butter, and water.
- Melt the butter and dissolve the sugar over medium heat.
- Remove from the heat and stir in the vanilla extract.
Finishing the Cake
- After the cake has cooled, poke holes in it with a skewer or fork.
- Pour 1/4 cup of the sauce over the cake and let it stand to absorb the sauce.