Friday, February 5, 2016

Mom's Butter Cake recipe! Top it with her Butter Cream Icing and Coconut!

Bunt Pan or




I remember as though it were yesterday when my Mom would make this cake.  She called it a Dripping Pan Cake or Butter Cake.  Soft, moist and so flavorful.  She would cut it in easy to eat pieces.  You would have to use a fork to eat it because it was super tender and moist.  Sometimes she would add cherries and walnuts in it! 

Dripping pan, is approx. 13 x9 or a bit larger aluminum pan.

The below recipe was her basic recipe but sometimes she would add maraschino cherries and walnuts to it and of course her very own butter cream icing. Note:  She would sprinkle some flour on the cherries before she added them.  I think that was to make sure they would stay in the middle of the cake instead of them going to the bottom.


                                                         Dripping Pan or 13x9 in pan




2/3 cup softened butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3 cups unsifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
1/2 bottle drained maraschino cherries (whole or cut in half pieces) reserving some liquid for icing
1/2 cup chopped walnuts
1 cup or more unsweetened coconut for topping 

Cream butter, sugar, eggs and vanilla on high speed until fluffy.  Add dry ingredients slowly alternating with milk and cherry juice .  Start and end with dry ingredients.  Mix on low speed.  With a large spoon add walnuts and cherries. In that order making sure to add cherries last.  (some of the cherries may be broken) That is OK.   Reserve a few cherries for garnish.

 Grease well and flour a bunt pan or a 13x9 inch baking pan.  Bake 350 degrees  40 to 45 minutes in 13 x9 in pan. Test with toothpick in center for doneness.  Depending on your oven it can take a little more.  Do not overbake. 

Icing:

1 box confectionery sugar (10 x)
1 tsp. vanilla
1/2 cup butter softened
milk
a few T reserved cherry juice for color (optional)
Lots of coconut

In a large bowl place softened butter and vanilla, add sifted sugar and slowly add milk and cherry juice a little at a time until desired consistency.  Spread on cooled cake. Top with coconut and additional chopped walnuts if desired.

Happy Baking from my kitchen to yours,



M.J.

 
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6/18/13

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