Wednesday, March 9, 2011

{Kentucky Butter Cake}

You just gotta love the description of this one!

- Kentucky Butter Cake. Proudly Clogging Arteries Since 1963.

- Kentucky Butter Cake is a cake for grown-ups. It doesn’t have sprinkles. It doesn’t have frosting.

- It isn’t cute.

- But, Baby, this cake has flavor for days. You expect a butter cake to be buttery, but this one goes above and beyond with the real draw: its glaze.

- This magical glaze (made of, yes, more butter, more sugar and more vanilla or rum extract) is poured into holes poked in the cooling cake, so you don’t see any hint of it from the outside. But when you take that first bite, it’s the best kind of surprise – moist, buttery and sweet. The taste of an old-fashioned cake with a swing in its hips.

- Perfect for sharing, unless you’re interested in getting a stent.

Kentucky Butter Cake

Adapted from Nell Lewis, Bake-Off® Contest winner, 1963


•1 cup (2 sticks) butter
•2 cups sugar
•4 eggs
•3 cups unbleached all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1 teaspoon salt
•1 cup buttermilk
•2 teaspoons vanilla or rum extract


•3/4 cup sugar
•1/3 cup butter
•3 tablespoons water
•2 teaspoons vanilla or rum extract

1. Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with a nonstick spray that contains flour (like Baker’s Joy® or Pam® Baking); set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed.

4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.

5. Alternate adding the flour mixture and buttermilk, ending with the flour.

6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.

7. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.

8. To make the glaze: In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.

9. When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake.

10. Let the cake cool completely before removing it from the pan.


{Kentucky Butter Cake}

Oh-so-good!...If you prefer your cake with more sauce , just make a double batch. It is heavenly!

Cook time: 1 Hour/Difficulty: MEDIUM

Prep time: 25 Min Serves: 12


- 3 c all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 c real butter
- 2 c sugar
- 4 eggs - 1 c buttermilk
- 2 tsp vanilla extract


- 1 c sugar
- 1/4 c water
- 1/2 c butter
- 1 tsp vanilla extract


1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately milk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2. Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powder sugar.


{Karen's Kentucky Butter Cake}

Karen says..."Kentucky Butter Cake is basically a VERY moist & extra calorie pound cake. It is basically the definition of delicious. Geesh... haven't had one in a long time!"

Here is a recipe for it...


* 3 cups unbleached all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 1 cup butter
* 2 teaspoons vanilla extract
* 4 eggs
* 3/4 cup white sugar
* 1/3 cup butter
* 3 tablespoons water
* 2 teaspoons vanilla extract


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

{Randazzo King Cake}

(Source: Randazzo Cakes}

Thank You once again to Candace for sharing this one!

According to Candace, their recipe tastes like a big ole Cinnamon Roll!


{King Cake Knots}

(Source: Plain Chicken)

Note: Thank You for sharing this recipe with me Candace! XO

Tuesday, March 8, 2011

{Traditional King Cake}

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive sugar sprinkles: gold (power), purple (justice), and green (which represents represents faith).

(Yield: Makes 2 cakes - about 18 servings each)


1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Kitchen Notes

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

(Source: Southern Living)

{An Ode To Louisiana!}

* Citrus-Marinated Shrimp with Louis Sauce
* New Orleans Red Beans and Rice
* Chicken-and-Sausage Gumbo
* Cajun Corn Maque Choux
* Easy Mini Muffulettas
* Okra Creole
* Bread Pudding with Vanilla Sauce
* Traditional King Cake

* Louisiana and Cajun recipes, including recipes for gumbos, crawfish, roux, jambalaya, and many more.

* 3 of the favorite foods that are part of The Mardi Gras celebration in New Orleans include: King Cake, Planter's Punch, and Bananas Foster.

* Creole and Cajun Cookery

* Shrimp Creole (shrimp, tomatoes, garlic, onion, celery, and other seasonings and vegetables).

* Creole Sauce (For chicken, fish or seafood - tomatoes, bell pepper, celery, onions, and seasonings).

* Louisiana King Cake (Note: a small doll or coin is usually baked into the dough).

* Crawfish Sherry Sauce

* Shrimp Po' Boy Sandwich
* Chicken Sauce Piquante (Chicken sauce piquante with chicken, mushrooms, peas, corn, tomatoes, and roux, served over rice).

* Cajun Dirty Rice with Chicken Livers (made with rice, chicken livers, broth, chopped onions, and other ingredients).

* Alligator Recipe (Gator in Lemon Sauce)

* Quick Red Beans and Rice

* Cajun Chicken Croquettes (made with Creole seasoning and cooked chicken, deep fried).

* Cajun Cuisine (Banana Crepes, Roux, Dirty Rice, Crawfish, Shrimp, and More!)

* Beignets, Fritters, Calas

* Gumbo

* Jambalaya (a mixture of rice, vegetables, and more, this is perhaps the most versatile dish the South has to offer).

* Red Beans and Rice

* Oysters (including the famous New Orleans dish, Oysters Rockefeller).

* Roux

* Grits

* Louisiana grillades & grits, basic boiled, cheese grits, and more.

* Spicy Shrimp and Grits/Shrimp and Creamy Grits (shrimp and grits, made with creamy grits, mushrooms, green onions, big shrimp, and tomatoes).

* Spicy Shrimp With Rice (Shrimp is cooked with seasonings, rice, Tabasco, onion, and green bell pepper. A shrimp and rice recipe, or jambalaya).

* You Know You're Cajun If...(learn what Cajun humor is, Understanding Cajun culture from their own jokes, Cajun humor reflects their love of life).

* A Cajun Picnic (enjoy an easy to prepare picnic with Foods Ideal for Hot Weather-using seasonal vegetables such as cucumbers and tomatoes).

* Creating a Creole Kitchen: The Essentials

Learn how to cook Creole food by incorporating these basic ingredients into your pantry.

* Cajun Shrimp Boil with Corn and Potatoes (corn, onions, red potatoes, and seasonings. A delicious Cajun shrimp boil with potatoes).

* Shrimp Creole Recipe (made with tomatoes, shrimp, rice, and celery and onion).

* Cooking in the 1700s (Foods of the French immigrants in old Acadia of the 1700s. Some of the differences and similarities in food and cooking in the old Acadia).

* Antique Recipes (Antique recipes, cookery methods employed on a wood burning stove, and home canned foods vs ingredients from ones' home garden).