Ingredients

The following ingredients have 4 Servings
  • 1 cup butter
  • 2 cups granulated sugar
  • 5 large eggs (at room temperature)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (at room temperature)
  • 1 tablespoon vanilla extract
  • 3/4 cup granulated sugar
  • 6 tablespoon butter
  • 1/4 cup water
  • 1 tablespoon vanilla extract

Instruction

  • Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
  • Cream the butter and sugar with a mixer until fluffy and light in color.
  • Add the eggs one at a time, mixing well after each addition.
  • In a small bowl, combine the flour, salt, baking powder, and baking soda.
  • Add flour mixture alternatively with the buttermilk beginning and ending with flour.
  • Mix until just combined.
  • Stir in vanilla.
  • Pour the batter into the prepared pan.
  • Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.
  • Start glaze during the last 5 to 10 minutes of cooking time.
  • In a saucepan, combine the 3/4 cup sugar, 6 tablespoon butter, and 1/4 cup water.
  • Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.
  • Add vanilla to the mixture after it is removed from the heat source. 
  • Remove cake from oven.
  • Immediately poke holes in cake with a long skewer.
  • Pour hot glaze over cake and allow it to soak into the cake.
  • Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)