Mary Oppenhiemer&#39;s Butter Cake The Best Recipes

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Mary Oppenhiemer's Butter Cake

"This is an antique family recipe from my deceased grandmother, whom I am honoring nowadays via putting her recipe in your website online for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. In Sarasota, FL in which I worked. I become so amazed and honored to win and I want to share her recipe with all of you."

Ingredients :

2 cups white sugar
1 cup unsalted butter
three eggs
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
2 three/four cups all-motive flour
1 cup buttermilk
2 cups packed brown sugar
half cup butter
half cup evaporated milk
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 levels F (165 levels C). Grease and flour one 10 inch bundt pan.
Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after every. Mix the baking soda with the buttermilk. Add to butter aggregate and beat.
Sift flour three instances before measuring. Add sifted flour and 1/four teaspoon salt to the butter combination. Stir in the 2 teaspoons vanilla. Pour batter into organized pan.
Bake at 325 degrees F (one hundred sixty five degrees C) for one hour. Let cake cool and top with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium warmth cook dinner the brown sugar, last 1/2 cup butter, and the evaporated milk. Stirring regularly deliver aggregate to a boil and let boil for three mins. Remove from warmth and stir in the 1 teaspoon vanilla, beat until thick. Pour over pinnacle of cooled bundt cake.

Notes :

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