Buttery cakes of Kentucky and Philly, one more quickly done than the other

RECIPE FINDER

August 11, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

It's butter cake time from Philadelphia and Kentucky. If you like these selections, let the baking begin!

Lottie Greaver of Baltimore requested a Kentucky butter cakeand the responses were almost identical. Chef Syglowski chose the recipe from the Pillsbury Co. sent in by Pam Underhill of Jarrettsville. Similar recipes were sent in by Alfred F. Galli of Morgantown, W.Va., and Nancy Patterson from Lutherville, who wrote that a Kentucky butter cake was a housewarming present to her many years ago and she has enjoyed making it ever since.

Kentucky butter cake

3 cups Pillsbury's Best all-purpose or unbleached flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon soda

1 cup buttermilk

1 cup butter or margarine, softened

2 teaspoons vanilla

4 eggs

Butter sauce

3/4 cup sugar

3 tablespoons water

1/3 cup butter or margarine

2 teaspoons vanilla or 1 to 2 teaspoons rum flavoring.

Heat oven to 325 degrees. Grease (not oil) a 10-inch tube pan or a 12-cup fluted tube pan. Grease the non-stick finish pan as well.

Combine cake ingredients and beat 3 minutes at medium speed. Pour into greased pan and bake at 325 degrees for 60 to 70 minutes, or until a toothpick inserted in center comes out clean.

make the butter sauce, combine the ingredients in a saucepan over low heat until butter melts. Do not boil. Prick cake 10 to 12 times with a long-tined fork. Slowly pour hot sauce over the cake. Cool before removing from pan.

Just before serving, sprinkle with powdered sugar.

Rose Jackson of Columbia and Linda Krebs of Taneytown requested Philadelphia butter cake, and J. Graybill from Mount Pleasant, Pa., responded with a recipe and note: "Hello. My nephew just brought us butter cake last week. He lives in Philadelphia and I'm sending a recipe from the 1988 Philadelphia Inquirer."

Philadelphia butter cake

(circa 1934)

2 medium white potatoes

2 envelopes active dry yeast

1/4 cup warm water

1 cup plus 1 teaspoon sugar

4 tablespoons butter

1 teaspoon salt

2 large eggs, well beaten

3 to 3 1/2 cups all-purpose flour

Butter cake topping

12 tablespoons (1 1/2 sticks butter)

1/2 cup flour

1 1/2 cups extra-fine sugar

2 large eggs

3 to 4 tablespoons milk, approximately

Peel potatoes and bring to a rapid boil in just enough water to cover generously, cooking until tender. Drain and reserve 3/4 cup cooking liquid. If necessary, add water to complete measurement.

Mash potatoes, stir in the potato water and set aside. Dissolve yeast in warm water, adding the 1 teaspoon sugar.

Cream the butter, add the cup of sugar a little at a time along with the salt and beaten eggs. Stir in yeast. Mix well and add the 3 cups of flour, beating vigorously after each cup. This hard beating develops the gluten in the flour as kneading would. Dough should be soft but not wet, so add up to 1/2 cup more flour if necessary.

Place damp cloth over bowl and let it rise until doubled in bulk, about an hour.

Grease a 9-by-13-by-2-inch pan or two 8-inch square pans. When dough is doubled, punch down and turn on lightly floured surface.Sprinkle top with flour and roll dough out to 1/2 - to 3/4 -inch thick and as close to the shape of the pan as possible. Place in pan, cover and let rise until doubled. Then spread the butter cake topping on the dough before baking.

Make topping by creaming the butter. Stir the sugar and flour together and add to the butter. Add eggs one at a time and beat well after each addition. Add just enough milk to make the mixture easy to spread over the cake. It should not be runny.

After gently spreading the topping over the risen dough, bake at 350 degrees for 35 to 45 minutes or until done. Let cool in pan.

Correction: The amount of flour listed for Squaw bread in the Aug. 4 Recipe Finder was incorrect. The correct amount is 4 cups flour -- 2 cups bread flour, 1 cup whole wheat flour and 1 cup rye flour.

Chef Syglowski, with help from chefs and students at thBaltimore International Culinary College, chose and tested these recipes.

Recipe request

* Dorothy McDonald of Kelso, Wash., wants to get a jump on the holiday season. She would like to have a recipe for an English plum pudding and a hard white sauce. "My mother had a recipe when she came from England more than 70 years ago. It is lost and now the younger generation would like to try it," she wrote.

* Nevada Allgaier of Glen Burnie is looking for two recipes. Shwants an Italian wedding soup and a Hungarian goulash which she believes was once printed on the side of a large Hunt's tomato sauce can. "It was so good," she wrote.

* Vivian I. Pope of Arbutus wants a slaw dressing "which isimilar to the Marzetti slaw dressing which is sold commercially. It has soybean oil, vinegar, sugar, eggs, corn syrup, spices and natural flavors which could be anything. We enjoy cole slaw with four out of five meals all year long," she wrote.

* Amy Helmey of Baltimore wants a recipe for cherry puddinwhich is made in York County, Pa.

* Rosemarie Felton of Columbia wants a recipe for a single loaf oblueberry bread. "All of the recipes I have call for double loaves or an addition of bananas," she wrote.

* Barbara H. MacArthur of Barrington Hills, Ill., would like twrecipes. She wants a "Lazy Daisy cake" that has burnt sugar and coconut topping and a Cherry Chiffon Cake which was always a birthday favorite of mine."

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Clearly print each response or request on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

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