"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Buttermilk Cake Recipe

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This recipe for Buttermilk Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, July 10, 2005


2 C sugar
1 C shortening
3 eggs
2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 C buttermilk
1/2 tsp vanilla extract

Glaze (see below)

1 C sugar
1/4 C buttermilk
3 tsp light corn syrup
1 tsp vanilla extract
1 T butter or margarine

TO PREPARE CAKE: Preheat oven to 325 degrees. Cream sugar and shortening. Add eggs one at a time, beating well after each addition. IN SEPERATE BOWL: Sift flour, salt, baking powder, and baking soda together. Add dry ingredients a little at a time to shortening mixture, mixing well. Add buttermilk and vanilla. Beat at medium speed for 2 minutes. POUR INTO: A greased Bundt pan and bake 1 hour.

TO PREPARE GLAZE: Combine sugar, buttermilk, corn syrup, vanilla, and butter in a saucepan. Bring ingredients to a boil and continue cooking 5 minutes. Pour over warm cake.




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