Grandma Evelyn’s Farm Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups salted butter, room temperature (Do not use margarine it kills the taste).
3 c granulated sugar
6 (10 ounces) eggs, room temperature
4 tsp. vanilla extract
3 c (384g) flour
1/4 c (60g) buttermilk, room temperature
confectioners sugar for dusting
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Directions: |
Directions:Preheat oven to 325°F. Prepare a bundt pan with butter and flour or by spraying with non-stick spray. In a mixing bowl add the butter and beat on medium speed until smooth. Add sugar gradually and beat until lighter and fluffier. Add eggs one at a time, beating well with each addition. Add in the vanilla. Add the flour all at once and mix until just combined. Add in buttermilk with mixer on low and mix until just incorporated. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated. (No one will tell if you want to like the spoon) Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature. Dust with confectioners sugar. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:15-20 min |
Personal
Notes: |
Personal
Notes: My Grandma Evelyn grew up on a farm and when they wanted something sweet they just had to use what was laying around. So she came up with a cake that got the loving name from future generations as Farm Cake. Many variations can be made to this recipe as it is pretty basic but I remember her putting fresh maple syrup on top and sprinkling with powdered Sugar. My Favorite!
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