Baking ...

Aunt Inez's Ol' Southern Butter Cake

Don’t be fooled by its simple look; people come back for more of this butter cake

Last week, I was vacationing at my sister and brother-in-law's house. On past visits I baked two, three or four cakes during my visit. I didn't plan to bake even one this time, but near the end of my time there, I decided to bake our Aunt Inez's butter cake.

Aunt Inez had nine children, a husband called Slick (for good reason, imo), and they lived in an old church after their own house burned down. The first house had no electricity, no running water. I don't know if their "new" house did. None of those things kept Aunt Inez from cooking and baking for her family every day. When she made her butter cake, she beat it by hand.

I included her recipe in my poetry cookbook (I Eat My Words), and I'm here to tell you, I screwed up. The directions are terrible. Of course, Aunt Inez's handwritten recipe included no directions at all. Just a list of ingredients, because to her (and probably to most like her), it was self-explanatory what to do with the few ingredients.

Anyway, when I baked the cake for my sister and brother-in-law, I put too much sugar, and too much buttermilk in the batter, then overbeat it. I didn't have enough butter to make the sauce, so we ate it plain. I thought it was dreadful, but the others liked it okay.

As I write this, my redemption cake is in the oven. I'm hoping it turns out the way it usually does: light for a pound cake, with a delicious butter sauce. If it turns out, I will take it to a friend's house for dinner with her brother and sister-in-law.

Memorial Day and days leading up to it, are days for being with family, if one can. I'm lucky to have a sister who loves me. I am now the matriarch of my family, as my mom died twelve years ago. She had only two living children, and we see each other when we can, and talk on the phone every week.

I created this fabric from an old photo of my grandma and two aunts in Grandma’s tiny kitchen

May you have a wonderful week. In case you're interested, here is the recipe.

AUNT INEZ'S OLE SOUTHERN BUTTER CAKE

1 Cup butter

2 3/4 cups sugar, divided (1 3/4 cups in batter, 1 cup in sauce)

5 eggs

1 Tablespoon vanilla, divided (2 teaspoons in batter, 1 teaspoon in sauce)

1 Cup buttermilk, divided (1/2 cup in batter, 1/2 cup in sauce)

½ teaspoon baking soda

¼ teaspoon salt

3 Cups sifted flour

Bake at 350 degrees for 50-60 minutes

Tips:  Cream the butter and sugar together, whisk the eggs in a separate dish then slowly add the eggs to the creamed mixture, beating at med-low speed just until mixed. Add the buttermilk, and two teaspoons vanilla, again mixing at med-low speed. Mix dry ingredients in separate bowl, and add to wet mixture in thirds, mixing at low speed after each add-in, just until blended. Do not overbeat, you are trying to maintain the air in the batter so the cake will rise properly.

Cool the cake on a rack for a few minutes while you prepare the Ole Southern Butter Sauce (recipe follows). Spread the butter sauce on the still warm cake.

AUNT INEZ'S OLE SOUTHERN BUTTER SAUCE

1/2 Cup butter

1/2 Cup buttermilk

1 Cup sugar

1 teaspoon vanilla

Boil the butter, buttermilk and sugar together hard for 2 minutes. Add in the vanilla and beat until cool. Spread on the still warm cake.