This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother’s Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you.
Original recipe makes 1 -10 inch bundt cake
Ingredients
2 cups white sugar
1 cup unsalted butter
3 eggs
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 cup buttermilk
2 cups packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
- Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
- Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
- To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.
Nutrition
Calories: 619 kcal
Carbohydrates: 93.4 g
Cholesterol: 118 mg
Fat: 25.5 g
Fiber: 0.8 g
Protein: 6.2 g
Sodium: 192 mg