After showing off my bee-yoo-tiful Kitchenaid in the last post, I decided I needed to do some actual baking with it. A little house-warming, too, was in order. I have heard that real estate agents put cookies in the oven or leave vanilla out to make the house smell warm, inviting, and homey. Even though most of my possessions are still in boxes, and my items of furniture have yet to be counted on more than one hand, I thought that a cake, warm from the oven, wafting its scent of vanilla, butter and sugar, would transform my little apartment into my new home.
The cake would have to be the one that I grew up eating and one of the first I ever baked myself. This recipe came from Betty Robertson, long-time friend of my mother's family, who baked it for them. My mother got the recipe when she was in high school, I started baking it myself about the same age, and I in turn have passed it around to friends. It's just a good cake: moist, delicious, pretty much foolproof and failsafe. It's practically perfect on its own, and when berries or peaches are in season it's gilding the lily.
Surprisingly, it came out well even though it was the first thing I baked in the new oven. Golden on the outside, smelling of home, it tasted great even eaten off the cardboard box I have functioning as a table.
And, by the way, the Kitchenaid was amazing. I made the cake in record time. I even took pictures, but fortunately for you all I accidentally erased them. You might indulge in cake, but surely wouldn't indulge me in too many photos of my mixer.
Betty Robertson's Buttermilk Cake
1 C. butter
2 T. shortening
3 C. sugar
3 C. flour
1 C. buttermilk
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Butter and flour a bundt cake pan. Pre-heat oven to 325.
Cream butter, sugar, and shortening. Add eggs one at a time. Dissolve baking soda in buttermilk, then add the buttermilk and flour slowly to the mix. Add salt and vanilla.
Bake at 325 for about an hour, or until a toothpick comes out clean.