"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peggy Jett’s Famous Kentucky Butter Cake Recipe

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This recipe for Peggy Jett’s Famous Kentucky Butter Cake, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitch Sibley-Jett
Added: Thursday, December 14, 2006


2 1/2 c. Flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 sticks PLUS 1 stick butter, softened (Total 3 sticks)
4 eggs
2 c. PLUS 1 c. sugar (Total 3 c.)
1 c. buttermilk (can substitute whole milk)
1 tbl. vanilla PLUS 1 tbl. vanilla (Total 2 tbl.)
5 c. water

Preheat oven to 350 F. Grease Angel Food Cake pan Grease with non-stick cooking spray (or a light coat of vegetable oil)
In the first bowl, combine flour, baking soda baking powder and salt. Mix together.
In a second bowl cream 2 of the sticks of butter, the eggs (one at a time), and 2 cups of the sugar. Mix with beaters for about 3 minutes until gently blended.
In a third bowl, mix buttermilk and 1 of the tablespoons of vanilla.
Mix ingredients in all three bowls together. Pour into the prepared angel food pan and put it on top of a cookie sheet. This cookie sheet will prevent sugar from dripping out and getting on the red-hot coils! Bake at 350 F. for 55 minutes (or until golden brown on top).
When the cake is cooked, combine 1 stick of butter, water, 1 cup of sugar, 1 tbl. of vanilla in a small saucepan and heat until the sugar is dissolved.
Take a fork, and poke holes in the top of the cake. This will allow the heated mixture to soak in. Pour this warm mixture on top of the cake, and let it soak in. Let sit 5 minutes (if you can), and serve with cold milk! Enjoy!!!!
A word of advice: If you substitute margarine for the butter, the KBC gods will strike you dead. Remember: Peggy Jett is watching you!)




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