Friday, October 10, 2014

BUTTERMILK POUND CAKE WITH CUSTARD SAUCE

I got this recipe from Southern Living Magazine three or four years ago. My favorite is to make the sauce and let it chill then serve it with warm cake.

1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 tsp vanilla extract

Preheat oven to 325 degrees.
Grease and flour a 10-inch (12-cup) tube pan; set aside.

Beat the butter in large mixer bowl with mixer on medium speed until butter is creamy. Gradually add sugar, continuing to beat at medium speed until mixture is light and fluffy. Add eggs, one at a time, beating just until blended after each egg.

Add the flour mixture to the butter mixture alternately with the buttermilk; begin and end with flour. Beat at low speed just until blended after each addition. Stir in the vanilla.

Pour batter into the prepared tube pan and bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes until a long wooden pick inserted in the center comes out clean.

Cool in the pan on a wire rack for 10 to 15 minutes before removing from the pan to cool completely on wire rack.

Serve cake with the Buttermilk Custard Sauce (recipe follows)

Buttermilk Custard Sauce
2 cups buttermilk
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks
1 tsp vanilla extract

Whisk the first 4 ingredients together in a heavy 3-quart saucepan; bring to a boil over medium heat continuing to whisk constantly while boiling 1 minute.

Remove pan from heat and stir in the vanilla.

This custard may be served warm or cold and may be kept in an airtight container in the refrigerator up to 1 week.

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