Baltimore Butter Cake

Recipe Ingredients

		Vegetable shortening - to grease pan
		Flour - for dusting pan
		Cake
3 cups	187g / 6.6oz	All-purpose flour
2 cups	396g / 13oz	Granulated sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 cup	198g / 7oz	Butter - room temperature
2 teaspoons	10ml	Vanilla
4		Eggs
		Butter Sauce
6 tablespoons	90ml	Butter
3/4 cup	148g / 5.2oz	Granulated sugar
3 tablespoons	45ml	Water
2 teaspoons	10ml	Vanilla

Recipe Instructions

Preheat oven to 325 degrees. Generously grease a 10-inch tube pan and dust lightly with flour.

In a food processor or mixer, blend cake ingredients together until moistened and beat an additional 2 to 3 minutes. Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.

Meanwhile prepare sauce. In a small saucepan, combine ingredients and heat until butter melts. Do not bring mixture to a boil.

When cake is cooked, remove from oven and with a long-tined fork, pierce hot cake 10 to 12 times. Slowly pour hot butter sauce over cake. Cool in pan 30 to 40 minutes. Remove from pan and serve. This recipe serves 10 to 12.

Source:
THE ORIGINAL BALTIMORE NEIGHBORHOOD COOKBOOK by Irina Smith and Ann Hazan (c) 1991 - Camino Books, Philadelphia, PA - 243 pages - $11.95 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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