My Grandma really knew how to make cakes, and her buttercup cake was my favorite. I always requested it with pink frosting for my birthday as a child. I don’t know where Grandma got her recipe from, but I suspect it was from the newspaper when my mother was a child.
- 1/2 cup butter (1 cube)
- 1 1/2 cup sugar (I use unrefined cane sugar as it’s less processed and a bit lower on the glycemic index.)
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups sifted cake flour (I sift at least four times.)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Pre-heat oven to 350 degrees. Cream butter and sugar together. Add the eggs and vanilla. Sift together the dry ingredients. Alternately add the buttermilk and dry ingredients. Pour into two eight inch pans or one long rectangle pan and bake for 25 to 30 minutes. I like to frost it with butter cream frosting.
Photo: Barb Watson