Jamie Esman Recipe

kentucky Butter cake

By Jamie Esman dragonfly70

Recipe Rating:
 2 Ratings

Jamie's Story

This cake recipe is from an old pilsbury bake off contest book and I have made it lots of times because it is so good an my friends always want me to make this for them to so I get alot of request for it.You will find out for yourself if you make it.Great topped with cool whip or by itself.


1 c
butter, room temperature
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2 c
3 c
all purpose flour
1 tsp
1 tsp
baking powder
1/2 tsp
baking soda
2 tsp
1 c
butter milk or sour milk
1 c
1/4 c
hot water
1/2 c
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1 tsp
rum flavoring or vanilla

Directions Step-By-Step

preheat oven to 325 degrees.10 inch tube pan.
generously grease bottom only of a 10 inch tube pan.In a large mixer bowl,cream butter.Gradually add sugar,creaming until light a fluffy.add eggs,one at a time beating well after each.Add remaining ingredients except sauce.Blend at low speed until moistened;beat 2 minutes at medium speed,scrapping bowl occasionally.Pour batter into prepared pan.Bake at 325 for 60 to 65 min or until top springs back when touched.Perpare butter sauce.Prick top of cake with fork pour warm butter sauce over warm cake.Cool cake completely before removing from pan. Sprinkle with powdered sugar just before serving if you want.

About this Recipe

Course/Dish: Cakes

  • Comments

  • 1-5 of 9
  • user
    Anna Mae Kantor bluelady - May 29, 2011
    I have made this cake and it is just WONDERFUL!! I took it to work to share with my co-workers and they just loved it. This is definitely one of my NEW STAPLES as I WILL be making it time and time again. I can't recommend it any higher.
    Thanks so much for sharing the recipe.
  • user
    Anna Mae Kantor bluelady - May 29, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Jamie Esman dragonfly70 - May 30, 2011
    Thank you so much..I love this cake to an cant not get away with not making it..Im glad you like it it is wonderful...again thank you..
  • user
    Erlene Martin mamalene - May 31, 2011
    I have made this cake for my husbands birthday since we found the recipe back in 1970 something, we loved it because its so moist and rich flavored.
  • user
    Anna Mae Kantor bluelady - May 31, 2011
    One thing I do on most of my pound cakes is----instead of greasing and flouring the pan---I grease (using Crisco) and SUGAR the pan. Someone told me about this a long time ago and I've been doing it ever since. At first I was afraid the sugar would burn, but it doesn't--it just gives the cake a crispy, light sugary crunch on the outside. Try it, you'll like it!!!