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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tanyard Farm Buttermilk Cake Recipe

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This recipe for Tanyard Farm Buttermilk Cake, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Momma Kat


1/2 cup butter
2 cups light brown sugar
2 large eggs
2 cups buttermilk or 1 1/3 cups liquid whey
2 tsp. vanilla extract
2 tsp. baking soda
3/4 tsp. salt
3 cups All-Purpose Flour

6 Tblsp. melted butter
1 cup light brown sugar
1/4 cup milk
1/8 tsp. salt
2/3 to 1 cup diced pecans

Preheat the oven to 350F. Lightly grease a 9" x 13" cake pan.
Beat the butter and brown sugar together till smooth.
Add the eggs, beating till smooth.
Stir in the buttermilk and vanilla extract.
Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
Pour the batter into the prepared pan.
Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
Top the baked cake with the topping, and return to the oven for another 10 minutes.
Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
Yield: 24 servings.




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