Heirloom Cake

Recipe by Janet Gill, Canton, Ohio | First place, 3102 Cake Division, Class No. 7, 2016 | Baking Temperature: 325 degrees | Baking Time: 28-35 minutes | Yield: 1

 

Ingredients: 

Cake:

  • ¾ C. butter, softened
  • 3 C. sugar
  • 1 ¼ C. sour cream
  • 5 eggs
  • 3 C. flour
  • ¼ tsp. baking soda
  • 1 tsp. salt
  • ¼ C. buttermilk
  • 2 tsp. vanilla

Icing:

  • ½ C. butter
  • 1 C. brown sugar
  • 1/3 C. milk
  • 3 C. powdered sugar
  • ½ tsp. salt

Instructions:

Cake:

  • Preheat oven to 325°F. Grease and flour 3- 9” cake pans
  • Cream together butter, sugar and sour cream. Beat in eggs one at a time. Stir in baking soda, salt and vanilla. Alternate adding flour with the buttermilk. Stir just until combined
  • Pour into pans and bake 28-35 minutes, until center springs to the touch. Frost cooled cake.

Icing:

  • Melt butter in small pan, stirring occasionally until it is just brown and foamy. Stir in brown sugar and milk. Stir until it begins to bubble around the edges. Allow to cool slightly. Stir in powdered sugar and salt vigorously. If too thick, stir in more milk 1 T.  At a time. Frost layers, top and sides quickly. Drizzle with caramel cause and nuts.
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