Kentucky Butter Sauce Pound Cake

Step 1

Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.

Step 2

Cream the butter and sugar with a mixer until fluffy and light in color.

Step 3

Add the eggs one at a time, mixing well after each addition.

Step 4

In a small bowl, combine the flour, salt, baking powder, and baking soda.

Step 5

Add flour mixture alternatively with the buttermilk beginning and ending with flour.

Step 6

Mix until just combined.

Step 7

Stir in vanilla.

Step 8

Pour the batter into the prepared pan.

Step 9

Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.

Step 10

Start glaze during the last 5 to 10 minutes of cooking time.

Step 11

In a saucepan, combine the 3/4 cup sugar, 6 tablespoon butter, and 1/4 cup water.

Step 12

Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.

Step 13

Add vanilla to the mixture after it is removed from the heat source.

Step 14

Remove cake from oven.

Step 15

Immediately poke holes in cake with a long skewer.

Step 16

Pour hot glaze over cake and allow it to soak into the cake.

Step 17

Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)